The ritual of various kinds of feasts is a chill, the recipe of which can vary depending on the use of a different set of ingredients and spices, prepared simply, but for a long time. However, even a long process is not an obstacle to getting a delicious cold appetizer.
How to cook a cold?
If you do not already know how to cook a cold, read the basic rules that accompany any variation of this dish:
- All the meat components are thoroughly washed, then soak for several hours, pour clean water above the level of 7-10 cm and put on fire.
- When boiling from the surface of the broth remove the foam, and at the end of cooking fat.
- Do not allow a violent boil, reducing the heat to a minimum, so that there is barely noticeable languor in the liquid component of the food.
- Cook the jelly for 6 hours or more.
- 2 hours before the end of the process, season the dish with salt, bay leaf, peppercorns and lay the peeled carrots and onions whole.
- When ready, the meat is separated from the bones, laid out on prepared dishes, poured with filtered broth and placed in the cold to freeze.
- The best way how to lighten the broth for the chill - after the meat is extracted, the broth is heated again to a boil, pour in the beaten egg white, and after the flocculation is filtered through gauze.
Chicken cold - recipe
The chill, whose recipe is described below, is prepared from chicken meat with the addition of various gelling parts of animal carcass. You can use pork or beef legs and shanks, heads and joints. The bird itself has certain similar properties, especially if you take it entirely with your head and paws. To create snacks for 8 people will take a day.
Ingredients:
- chicken - 1 pc.
- pork legs - 3 pcs .;
- carrots, onions - 200 g;
- seasonings.
Preparation
- Prepare the meat components and put them in a suitable container for cooking. If the chicken is homemade and requires prolonged cooking, put it simultaneously with other parts, in the remaining cases - add after 3 hours.
- After 4 hours lay vegetables, seasonings, add a dish and cook for a couple of hours.
- Making out the chicken chill , separate the meat from the bones, lay out on plates, pour the broth and let it freeze.
Cold from turkey
Next, you will learn how to cook a cold from turkey. The principle of creating a dish is the same as that of a chicken. You can use any parts of the bird carcass, both fillets and bones, combining them with beef or pork legs or shanks and adding depending on the quality of the meat immediately or in the middle of cooking. Together with the preparatory stage and the time for freezing, the process will take about a day.
Ingredients:
- turkey - 1,5 kg;
- Beef legs - 2 pcs .;
- carrots, onions - 200 g;
- seasonings.
Preparation
- All the ingredients are prepared properly, soaked and cooked.
- After 4 hours lay the roots, bulbs, introduce spices.
- On readiness, separate the meat pulp from the bones, distribute them in a container, pour the broth and leave the homemade cold from the turkey in the cold to freeze.
How to cook a jelly from pork legs?
Nutrient and nutritious is a pork chill . For its registration take shanks and legs, less often the head or ears and add a piece of any fillet part. A special piquancy will give garlic, which is cleaned, finely chopped and mixed with chopped meat flesh or with broth before pouring. To cook 8-10 servings of appetizing snacks it will take 16-20 hours.
Ingredients:
- pork legs - 1 kg;
- pork (pulp) - 1.5 kg;
- carrots, onions - 250 g;
- garlic teeth - 3 pieces;
- seasonings.
Preparation
- To cook a jelly, the delicious recipe of which is simple, the meat ingredients are prepared, poured in water and boiled for 6 hours.
- 2 hours before the end of cooking, vegetables and spices are introduced.
- Flesh is separated from bones, mixed with garlic, laid out on plates and poured with broth.
Beef Beef Recipe
Next, you will learn how to boil a cold beef . Initially, you can take meat on the bone (ribs, shank) or its loins. In the latter case, to make the broth frozen, you must additionally put the beef joint and leg. From spices traditionally laurel and sweet pepper are used. Do not be superfluous and crushed garlic. A full cycle of creating a meal will take almost a day.
Ingredients:
- beef pulp - 1.5 kg;
- legs, joints - 1.5 kg;
- carrots, onions - 250 g;
- parsley root - 1 piece;
- garlic teeth - 5 pcs .;
- seasonings.
Preparation
- Meat products are soaked, poured with clean water and boiled for 7 hours.
- For 1.5-2 hours before the end of the process, roots and bulbs are thrown, seasoning the dish.
- Lay the meat in containers, sprinkle with garlic and pour the broth.
The recipe for a swine
The jelly, the recipe of which is set forth in the following recommendations, always freezes well, it turns out rich and tasty. Perhaps the only drawback of the variation is the large amount of fat gathering on the surface, which is preferably collected from the broth before using it for pouring. After 20 hours, an appetizer for 8 persons will be ready.
Ingredients:
- pork shank - 1,5-2 kg;
- pork legs - 2 pcs .;
- carrots, onions - 200 g;
- garlic teeth - 5 pcs .;
- spice.
Preparation
- Pork is prepared properly and boiled in water for 6 hours.
- For 1.5 hours before the end of the cooking cycle, a broth is added, seasonings, carrots and bulbs are introduced.
- From the pulp and broth make out a cold shank from the shank, adding it with garlic, and let it freeze in the cold.
Refrigerant with gelatin - recipe
If you need to make a snack in a shorter period or in the presence of few gelling meat components, it's time to cook a jelly with gelatin. In this performance, the dish will inevitably stiffen and will please not less excellent taste characteristics. The cooking time can be reduced by at least two times, with a total of 8 hours spent freezing.
Ingredients:
- beef, pork, poultry - 1,5-1,7 kg;
- gelatin - 25-30 g;
- carrots, onions - 250 g;
- the root of parsley and parsnip - 1 pc .;
- garlic teeth - 5 pcs .;
- seasonings.
Preparation
- Prepared meat and a half portion of roots and onions are baked in the oven with a maximum heat of 15 minutes.
- Transfer the products into a saucepan, pour boiling water and cook for 2.5 hours, adding an hour later the remaining vegetables, seasonings and spices.
- Lay the flesh into shapes.
- The strained broth is mixed with gelatin diluted according to the instructions, poured into meat, allowed to freeze.
Frozen fish
Fish cold, the correct recipe of which does not include gelatin, is incredibly delicious and fragrant. In this case, the gelling properties of the scales are used, which is initially washed, poured with water, cooked for 40 minutes, then filter and use the resulting liquid base as the basis of the dish. After 8 hours, 8 servings of a delicious snack will be ready.
Ingredients:
- fish (pelengas, pike perch) - 1,5 kg;
- water - 1.5 liters;
- onions and carrots - 1 pc .;
- sprigs of dill and parsley - 3-5 pcs .;
- pea pepper, laurel.
Preparation
- Pieces of fish are laid in a prepared decoction of the husks, they throw vegetables, seasonings, stalks of greens, cook for 40 minutes.
- Lay the fish slices in a suitable container, pour until the coating is filled with broth and leave a tasty cold to freeze in the cold.
The chill is not frozen - what should I do?
How to cook a jelly, you learned. Further on how to proceed, if the dish does not freeze and does not take the desired texture:
- Broth is poured back into the pan, leaving the meat in the plates.
- To save the dish, use gelatin, which is soaked and dissolved according to the instructions, injected into a warmed broth.
- The resulting renewed base with gelatin is poured onto the meat, allowed to cool and freeze.