Jellied from the tongue - recipes and dishes decorating ideas

In the menu of the festive feast, especially the New Year, often include a jellied tongue. Inexperienced housewives are afraid to undertake such culinary delights, considering them something inaccessible and complex. And, to admit, it's completely in vain. To make a dish is simple, the main thing is to know some subtleties and nuances.

How to prepare a jam from a tongue?

Beginners who do not even suspect how to properly prepare a jellied tongue should learn the basic stages of the design of the dish:

1. The tongue is initially carefully washed with a brush and soaked for several hours.
2. Once again rinse, pour the product with water and cook until ready (2.5-3.5 hours depending on the size). The contents should not boil in the process and boil strongly, but only languish.
3. Prepare a jelly base for pouring from gelatinous granules and meat broth, which, if necessary, is clarified.
4. Finally, decorate the dish and decorate it.

The recipe for a jellied tongue

Any classic recipe of jellied from the tongue presupposes the preliminary boiling of the product in water. It is necessary to remove foam from the surface of the broth, at the initial stage of cooking - constantly, in the future - periodically. To improve the taste characteristics of the food in the pot add roots, spices and onions. For pouring, you can use both the resulting tongue broth and other ready-made broth (chicken, beef or pork).

Ingredients:

• language - 1-1,2 kg;
• bulbs - 150 g;
• carrots - 100 g;
• egg - 1 piece;
• gelatin - 25 g;
• seasonings.

Preparation

1. Prepared by-product is poured with water until complete coating, add the roots, onions, spices, salt and place on moderate fire.
2. Upon readiness, remove the product in a container of cold water for a minute, and then remove the peel.
3. Shink the base of the slice-filling thickness of about five millimeters and effectively spread into a suitable dish.
4. Further on how to lighten the broth for the tongue. Cool the glass of broth, mix with whipped protein and pour to the main portion of it.
5. Bring to a boil, cook for five minutes and allow to cool.
6. Filter gently the resulting liquid through a dense tissue.
7. For pouring, soak the gelatinous granules, dissolve according to the prescriptions on the package and mix with the whole portion of the broth.
8. Decorate the appetizer to taste, in two stages, fill with jelly mixture, cool, let it freeze on the shelf of the refrigerator.

Pour from the pig tongue

Knowing how to prepare a pouring tongue from a pig, seasoned cooks make out such a snack in three accounts. The main thing is to properly adjust the plate for moderate heat under the capacity in which the main product is brewed, and not to miss the moment of its readiness, and the rest is a matter of technique, which it will not be difficult to realize.

Ingredients:

• language - 3 pieces;
• bulbs - 150 g;
• roots - 300 g;
• gelatin - 35 g;
• spices.

Preparation

1. The pork by-product is prepared and boiled with a barely noticeable boil until soft with a bulb, spices and roots.
2. Cool the base of the snack by transferring it to a container of cold water, and clean.
3. The broth, if necessary, is clarified and mixed with dissolved gelatin.
4. The tongue is shredded in neat slices, laid out in a form, decorated to taste.
5. Pour the composition with a liquid jelly mass and send it to the refrigerator compartment.

Beef tongue

Delicious, effectively complementing any feast of beef tongue, the recipe of which is described below - not only the original festive snack , but also a useful culinary dish, the value of which in the amazing ability to raise the level of hemoglobin in anemia. A portion of food will add vitality and simply please with excellent taste.

Ingredients:

• language - 1 piece;
• onions - 150 g;
• roots - 200 g;
• gelatin - 40 g;
• spice.

Preparation

1. Beef byproduct is prepared and boiled until soft in salted water with the addition of bulbs, spices and roots.
2. Transfer the basis of the snack in cold water for a while, then remove the skin with ease.
3. Broth filtered, if desired, clarified, combined with pre-soaked and dissolved gelatinous granules.
4. Determine the sliced ​​by-product in a wide dish, decorate with parsley, peas, patterns from boiled carrots and halves of eggs and fill with jelly liquid.
5. Cool the beef from the beef tongue in the fridge.

Batching jellied from tongue

If you have, among kitchen utensils, small molds, a tongue-in-the-tongue with gelatin can be made into them and served portion by piece. As a basis for snacks, you can take a pork or beef byproduct, which can be cut into halves, quarters or slabs before rounding the dish and supplemented with appropriate decor elements.

Ingredients:

• language - 1,2 kg;
• bulbs - 150 g;
• roots - 200 g;
• gelatin - 50 g;
• seasoning, salt.

Preparation

1. Beef or pork tongues are prepared and brewed with seasonings, carrots, parsley root and parsnip until soft.
2. Cool the specimens in ice water, remove the skin, and cut the base with the desired pieces.
3. Introduce dissolved gelatinous granules in the desired portion of the broth.
4. In the formulations create colorful compositions and fill them with a jelly mixture.

Jellied from the tongue in the multivark

You have already learned how to make a jellied tongue on a stove in a pan or cauldron. Significantly simplifies the process of using a multivark. Jellied from the language, a simple recipe of which is set forth below, will turn out to be transparent even without decoction of the broth, since the device will provide optimal conditions for the barely noticeable languishing of the contents.

Ingredients:

• language - 1,2 kg;
• bulbs - 100 g;
• roots - 200 g;
• gelatin - 50 g;
• laurel, pepper, salt.

Preparation

1. The by-product is poured into the bowl with water and pressed on the "Quenching" for three and a half hours.
2. The main component is then removed into a container of cold water and cleaned.
3. Dilute and dissolve the gelatinous granules, combine with the broth and pour the resulting mixture of language slices.

How to decorate a jellied tongue?

Every hostess wants to decorate the festive table as beautifully as possible and a beautiful jam from the tongue without any doubt will help to cope with the task "perfectly". A dish with a snack can be made laconically, using a minimal amount of decor elements. Sprig of parsley, a slice of carrots or boiled eggs, a few canned peas or olives - a standard set for a classic home composition. Owning at least the minimum skills of carving, the tongue can be decorated with more complex patterns of fresh vegetables and fruits.