How to cook jelly correctly: a step-by-step recipe to freeze
Jelly is one of the most recognizable dishes of the winter table. The external simplicity of this dish hides a centuries-old history, regional differences and a whole set of culinary rules on which taste and consistency depend. How to cook jelly correctly, how its varieties differ and what mistakes housewives most often make — in the material of Izvestia.
The history of the jelly: whose national dish is it
The jelly has deep historical roots and is part of the culinary tradition of many nations. Initially, it was a dish of peasant cuisine, allowing you to use meat without any residue after slaughtering livestock. Prolonged languor of bones and cartilage produced a broth that turned into a dense mass in the cold.
Over time, the recipe was developed on aristocratic tables in the form of aspic dishes based on clarified broth, turning into a more refined aspic. Today, jelly is strongly associated with Russian, Belarusian, Moldovan and Caucasian cuisines. Each of these traditions has its own peculiarities and nuances of cooking.
Jelly and jelly: what is the difference and difference
There is often confusion between the concepts of "jelly" and "jelly." From a culinary point of view, these are very similar dishes, but there is a difference between them. Jelly is traditionally called a similar dish, but it is prepared from cheaper raw materials — mainly from legs, shins, ears and tails.
The jelly also involves the use of, in addition to these gelling parts, also meat — beef, pork, poultry. Thus, jelly often has a more intense and pungent meat smell and taste, while jelly is considered a more noble version with a pronounced taste of specific types of meat.
At the same time, the names "jelly" and "jelly bean" can be used synonymously in different regions.
What is the difference between jelly and aspic: key differences
Aspic is a separate category of dishes, which it is important not to mix with jelly. The key difference lies in the gelling method. Jelly freezes solely due to natural collagen, which is digested from bones, cartilage and skin.
Aspic is prepared on the basis of a concentrated broth of meat or fish with the obligatory addition of gelatin as a gelling agent. In addition, aspic often has a more refined appearance — it is decorated with bright vegetables, herbs, eggs, and the broth can be clarified to transparency.
How to cook jelly correctly: step-by-step instructions
Proper cooking begins with preparing the meat. Raw materials — legs, knuckle and meat on the bone must be thoroughly washed and soaked in cold water for several hours, preferably overnight. This will get rid of excess blood and make the broth cleaner and more transparent.
After soaking, the meat is poured with cold water and simmered. The resulting foam must be removed. The classic approach involves prolonged cooking — from six to eight, and sometimes up to ten hours. The meat should be easily separated from the bones. An important rule: do not add water during cooking, as this will worsen the gelling properties.
When to salt jelly when cooking
The issue of salt addition time is one of the key ones. It is recommended to salt the broth only at the end of cooking, about an hour before the end of cooking. If you add salt to the water at the beginning, the meat may turn out to be drier and tougher, as the salt draws moisture out of it.
It is convenient to carry out the final adjustment of salt and pepper after the meat has been disassembled and put into molds, and the broth has been filtered. This allows you to accurately assess the taste of the finished broth, which has already boiled well by that time.
Beef jelly: a classic cooking recipe
Beef jelly is considered a classic and one of the healthiest options, as beef is rich in iron. Beef legs, shanks, tails and meat pulp, such as brisket, are used for its preparation. Beef requires the longest cooking time: the process can take 7-10 hours.
The finished beef jelly has a characteristic amber color and a rich, but at the same time lighter taste compared to pork. It hardens well due to the high content of gelling agents in beef bones and cartilage. The meat for such a jelly is often boiled in a large piece, then cut into neat slices.
Chicken and pork jelly: cooking features
Often, a combination of different types of meat is used for cooking, which makes the taste more complex and rich. A popular option is a combination of chicken and pork. Chicken legs and wings, which contain a lot of collagen, provide excellent gelling, and pork legs or knuckles give the broth fat and saturation.
Chicken meat (fillets, hams) is added later, as it cooks faster. This assortment allows you to reduce the total cooking time to 4-6 hours. The jelly turns out to be tender, light and not as heavy as pork. For flavor, carrots, a whole onion, and parsley root are often added to such a broth.
Stew jelly: a quick recipe at home
This recipe can be called an express method or an option in case there is no time for traditional multi-hour cooking. It is not a classic, but it is popular. The basis here is ready-made meat broth, boiled from bones for gelling properties, or even store-bought.
Stewed meat, pre-fried onions, garlic and spices are added to the broth, filtered and enriched with gelatin. After that, the mixture is poured into molds. Such a "jelly" freezes in the refrigerator for several hours. It is important to choose a high-quality stew with the maximum meat content.
How to cook jelly in a slow cooker: an easy way
Modern kitchen appliances greatly simplify the process. Cooking jelly in a slow cooker has its advantages: you do not need to constantly monitor the foam and water level, as well as maintain a minimum boil. The meat is placed in a bowl, filled with water to the maximum mark and the "Stewing" or "Soup" mode is set for 5-6 hours.
After the first stage, the meat is removed, the broth is filtered, and the meat is disassembled. Then everything is returned to the bowl, spices are added and the same mode is turned on for another 1-2 hours. Many models of slow cookers allow you to get a very clean and transparent broth, which is a big plus.
How much gelatin should I add to the jelly to solidify
In a classic jelly, the use of gelatin is not required if the raw materials have been selected correctly. However, if there are doubts about the gelling properties of the broth (for example, a lot of boneless pulp was used), then gelatin can become insurance.
Gelatin is added to the prepared, filtered and slightly cooled broth.
Pre-gelatin, usually leaf or powdered, should be soaked in a small amount of cold water or part of the broth for 20-30 minutes to swell, and then dissolved, stirring, in warm broth.
Approximate proportion: one to two tablespoons of powdered gelatin (or 4-6 sheets) per 1 liter of broth. The exact amount depends on the desired density and initial strength of the broth.
How to make a transparent jelly: secrets and tips
The transparency of the broth is one of the main indicators of quality. To achieve the perfect result, it is important to carefully remove the foam in the first minutes of cooking. After boiling, the heat must be reduced to a minimum so that the broth does not boil. This will help prevent it from becoming cloudy.
The finished broth must be carefully filtered through several layers of gauze or a sieve. Some cooks use the egg white settling method for lightening, but with proper cooking and straining, this is usually not necessary.
Serving jelly: what to eat with and how to decorate
Traditionally, jelly is served with spicy horseradish, mustard or garlic dressing. These additives enhance the taste and fat content of the dish. The classic way to serve is to spread sprigs of greens (parsley, dill), peas of black pepper, and slices of boiled carrots on the bottom of the mold or plate.
The meat pieces should be laid carefully, and after pouring the broth, allow the mold to cool slightly at room temperature, and only then put it in the refrigerator. This helps to avoid the formation of air bubbles and delamination.
How to store jelly: terms and conditions
Cooked jelly should be stored exclusively in the refrigerator. The optimal temperature is from +2 to +6 degrees. In such conditions, the dish can retain its qualities for up to five days. It is important that the storage container is tightly closed with a lid or food film so that the jelly does not absorb foreign odors.
For longer storage, the jelly can be frozen. However, after defrosting, its consistency may change — liquid separation or slight stratification is possible. Therefore, freezing is considered an undesirable storage method for this dish.
The benefits and harms of jelly
Jelly contains collagen, which is beneficial for the health of joints, ligaments and skin. The dish also contains B vitamins, trace elements and amino acids. However, jelly is a rather fatty and high-calorie dish, especially its pork versions.
It should be consumed in moderation, especially for people with diseases of the cardiovascular system, liver and those who monitor weight. Beef and chicken jelly are considered more dietary options compared to pork.
How to disassemble meat for jelly: techniques and tips
After cooking, the meat must be carefully removed from the broth and slightly cooled. It should be separated from bones and cartilage by hand, disassembling into fibers or cutting into small pieces. The cartilage and skin, which are well boiled, can be finely chopped and added to the meat — they will improve the gelling properties.
It is important to carefully sort through the meat mass to prevent the ingress of small bones. The resulting meat is evenly distributed over the molds, after which it is poured with filtered broth.
Why the jelly didn't freeze: reasons and solutions
The main reason is the lack of gelling agents in the broth. This happens if few bones, cartilage, legs, or ears have been used. The solution is to add gelatin according to the instructions. Another reason may be too much water relative to the amount of meat and bones.
You can fix the situation by boiling the broth over high heat without a lid to evaporate excess liquid. Also, the jelly may not freeze if it is placed in the freezer for rapid cooling — this disrupts the natural gelling process.
The secrets of delicious jelly
Experienced cooks recommend adding an unpeeled onion, fried in a dry pan until black, to the broth half an hour before it is ready. This gives the broth a beautiful golden color and a special flavor. You can also add dried mushrooms or black peppercorns to enhance the taste.
It is important to let the finished jelly stand in the refrigerator for at least 8-10 hours, preferably overnight. During this time, the taste will finally form, and the consistency will become perfect.
Regional variations of the jelly: from Russia to the Caucasus
Different regions have their own peculiarities. For example, in Georgian cuisine, "muzhuzhi" is popular — a jelly made from pork head and legs with lots of garlic and hot spices. In the Moldovan tradition, a combination of chicken and pork meat with the addition of sweet pepper is often used. Russian jelly is traditionally made from beef or a mixture of beef and pork, served with horseradish.
Compliance with these principles and attention to detail will allow you to prepare the perfect jelly — a dish that will become a worthy decoration of any table and a real culinary achievement. The long cooking process pays off with a result that is highly appreciated by guests and family.
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