Jellied meat or jelly is considered a favorite dish of many people. It is ideal for a festive table and daily meals. Can gelatin be added to jellied meat? You need to do this, only you need to know how it is done and when.
Useful properties of the dish
In addition to excellent taste, jellied meat is a nutritious and healthy dish. It has collagen made up of pectin and amino acids. These components support the health of joints, ligaments and cartilage, and intervertebral discs.
Collagen has a nutritional function. It supports the elasticity of all elements of the musculoskeletal system. Therefore, dishes are recommended for those who have bone diseases.
When is gelatin added?
Each mistress has her own recipe for cooking jellied meat. It is believed that carefully cooked meat with bones and skin will make the broth frozen. But then the return of the gelling component during cooking should be high. To do this, add enough bones, cartilage and skin. The dish is cooked within 6 to 8 hours.
If you are not sure that the jelly will freeze independently, then you can use food gelatin. This product is bred very easily. It is used for cooking aspic. Many are interested in when to add gelatin to jelly? This procedure has some subtleties.
amount
When to add gelatin to jelly? This should be done at the final stage of preparation. Soak the product in advance, after which it is added to the broth. How much gelatin to add to jelly? Proportions should be calculated based on the advice indicated on the product packaging.
Usually, 1 tbsp is added to 1 cup of water. a spoonful of gelatin. If the dish is boiled in a large volume, then the number of spoons of the product must be increased. Swelling water should be taken sparingly so as not to spoil the taste of the jelly. The solution should not be very thick.
It should be borne in mind that all the cooked parts of the jelly will give collagen to the broth if salt is added at the end. It must not be oversaturated, as this will not only ruin the taste, but also hinder the solidification, even if you add gelatin. If you like more salty jellied meat, then you need to add more gelling substance .
Chicken Jellied
When to add gelatin to the jelly, if the dish is made from chicken meat? If a rooster is used for cooking, then it is not necessary to add a gelling agent to the finished broth. Due to prolonged cooking, the skin and bones secrete collagen, so the dish will harden on its own.
If shop chicken is used for this, then gelatin should be added to the dish. This also applies if chicken paws and necks are used. Gelatin an hour before boiling should be soaked, taking into account the proportions. Chicken should be thoroughly boiled with spices. Fat should be eliminated with a spoon.
Then the meat is divided and laid out on plates. If desired, greens, eggs, carrots are added. The best supplement would be garlic. How to add gelatin to jelly? The prepared solution must be carefully poured into the broth, which should first be filtered. It is important not to allow a fresh boil. When the dishes are filled with broth, they should cool in room conditions. Then it is cleaned in the refrigerator.
Turkey Jelly
To prepare a delicious dish, drumsticks, wings are used. The turkey produces a strong fat compared to chicken. This is due to the presence of large bones, cartilage, thick skin. Cook meat for a longer time.
To make a quality dish, the housewives finely chop the flesh and peel when cutting meat. When to add gelatin to jelly? This solution is poured at the end of cooking, as is the case with chicken.
Pork jellied meat
This dish is considered traditional Slavic. It will require pork legs - hooves, legs, shanks. Using these parts as a basis, the pulp is also put in the pan so that the jelly is saturated. Cooking takes place over 7 hours. Pork produces a lot of fat. Therefore, it must be removed periodically. Otherwise, the dish is covered with a white crust.
If you cut the skin into small pieces, as well as mix with the meat, the solidification will be better. Should gelatin be added to jellied meat? This is done when the skins after digestion are removed with bones. It is added at the very end. Pork needs more spices, garlic.
Beef jelly
Beef drumsticks require longer cooking compared to other types of meat. The heat transfer of the gelling component will be high. The meat does not cook for a long time. Usually, gelatin is not required for the dish, as thickening occurs naturally. It is enough to cook meat for a long time, and also observe other rules of the procedure.
What to do if the jelly is not frozen. How to add gelatin? The dish will not thicken when there are no bones in it, but meat and tongue are cooked. In this case, it is necessary to slowly pour the prepared solution before the end of the preparation. The broth must be filtered carefully, as the dish must be transparent. The meat must be cut into slices.
To make a tasty dish, it must be prepared according to the rules. The first water must be drained, replacing with a new one. It is necessary to add not only meat, but also the skin. Pre-soak the meat to eliminate odors. It is better to cook jellied meat in a stainless steel pan. When the broth boils, it must be cooked at t 90 degrees. It is important that he languishes. To do this, you need to take cold water, but not chlorinated. Periodically, fat must be removed. If you follow these simple rules, you will be able to cook a delicious dish that is ideal for the holiday and everyday life.
Cooking Jellied
There are a large number of recipes for delicious dishes. If desired, you can use gelatin or not. For cooking, one type of meat is used, as well as several. From the mixture it turns out more delicious jellied meat.
You can use one of these recipes. You will need pork hooves (2 pcs.), Shank, beef (1 kg), turkey (drumstick), chicken (5 legs). All must be thoroughly washed and then cooked for 3 hours pork and beef parts. Then you need to add the chicken drumsticks, and you can cook it all for 2 hours. Also added pepper, bay leaf, carrots.
It is necessary to perform the cutting of meat in the classical way, mixed with garlic. The dish can freeze without gelatin, but if desired, add it. On this, the preparation of jelly ends. This delicious and hearty dish is perfect for a festive and casual table.