Going to put “cold” on the table, housewives rarely think about how to name it. But nevertheless, disputes often arise on this subject, which rarely lead to consensus, since no one really knows how the jelly differs from the aspic. But from this category there are other dishes, for example, aspic or brawn. And the real cook is simply interested to know what he is going to feed the guests with.
How is jelly prepared
The main thing that makes jelly different from jellied meat is a set of meat components. The whole collection is going to jelly. Gelling is the cartilaginous parts of pork carcasses: legs with hooves, ears, sometimes the whole head. Often they are supplemented by beef joints, and even better - by the tail. Many people add bird wings and backs (the so-called soup set) to add jelly density. If anyone does not know: it is better to take domestic chicken, and ideally even a rooster, since it is more wiry, and there are much more adhesion substances in its carcass.
Meat is used for filling. There is a lot of room for imagination: after a couple of hours of primary cooking you can put the best pork, you can add turkey fillet, you can get by with chicken legs - as you like.
In total, the jelly will cook for six hours. Before filling the filler with broth, the latter is necessarily filtered, and the meat is taken apart. In the classic version, the filler should be cut or pulled apart into rather small pieces (fibers) by hands, but many people like whole wings in the ship - in this case, the aspic starts to come close to the jelly. In a container, along with meat for beauty, halves of steep eggs or their circles, carrots, cloves of garlic or something else bright, falling out of the general background, are often placed.
Cooking nuances
What exactly to flavor jellied meat is a matter of personal predilections. However, a prerequisite - the broth must be fragrant. Therefore, about an hour before the end of its preparation, lavrushka, peppercorns and various roots are put in the base. The classic choice is a carrot planted whole (or cut in half if the root crop is too large). Connoisseurs of spices complement its root parsley. Another ingredient you need is a whole onion, which is laid with husk. An important point is how jelly differs from jellied meat: you can add your own “personal” spices to the last one, it admits this completely. You just need to be sure that they are combined with all types of meat, and not overdo it with spices.
Studen in theory
This traditional Russian dish was once prepared from meat leftovers that had nowhere else to use. For all its goodness and nutritious appearance, it was quite unsightly. Jelly was made from cow meat, as it was the cheapest. And due to the fact that everything was running into him, he usually froze not so well, so there was no thick jelly in it.
The French, fed by kings in the past, combined a delicious but unattractive jelly with a beautiful but tasteless jelly from their homeland. The result of symbiosis was the jelly, but the jelly did not completely recede into the past. Now jelly and aspic are purely visually similar. What is the difference left - this is the selection of meat. Jelly is still made exclusively from beef. Other meat is not introduced into it if you want to get a real Old Russian dish. And one more feature that the jelly boasts: the difference from the aspic is that it will cook much longer. So to get it you have to be patient for 10-12 hours.
A few words about spices for jelly
Forget about the variety of condiments that can be found on supermarket shelves. Only garlic is suitable for jelly. No roots are added, no onions are laid. When the meat is taken out of the broth for sorting, and it has not yet been filtered, the basis is laid crushed or chopped garlic in an amount acceptable to future eaters. After this, the broth is infused in the covered state for half an hour, and only then filtered.
Jellied and its features
Now we will understand how the aspic differs from aspic and jelly. The theoretical assumptions remain the same: meat covered in a frozen broth. However, meat can be fish, poultry, and offal (primarily from the tongue). Its main characteristic is non-greasy, even some leanness. It is impossible to obtain “voluntary” jelly from such meat, so jellied meat is necessarily prepared using artificial thickeners - agar-agar or (more often) animal gelatin. Related to this is another feature that distinguishes jellied meat, aspic, aspic: the latter freezes much faster than its "competitors". The filler is laid out in large pieces on the bottom. In addition, vegetables are certainly laid in it, which should be beautifully visible through the transparent layer. Most often, they are semicircles of pickles or circles of boiled carrots. If the cook does not like vegetables, he will certainly complement his dish with fresh herbs.
Seltz classic
Another favorite and home-made dish is brawn. It comes from Germany, although by other names it is known in different countries. Saltison is the same brawn, only from parts of the carcass that are not very demanded and with less jelly broth. When the filler is disassembled, filled with a base and slightly frozen, it is placed in a shell under a press and sent to set back. The brawn in the natural casing is the most tasty and popular, but our housewives have pared to cook it in the artificial one - for example, in a baking sleeve. The principles of its preparation before pressing are absolutely identical for aspic or jelly.
Conclusions: what is the difference between jelly and brawn from aspic, and aspic from aspic
Even if the interest is purely theoretical, it must be satisfied. In the end, the hostess has the right to know what she does at the exit, and how the zelts, aspic, jelly and aspic differ. What is the difference can be reduced to the following points.
- Meat products going to the broth. For jelly, only beef is needed, in the rest you can lay almost everything that is at hand.
- Structure. The jelly is more hesitant, soft, the rest "twin" have strong jelly.
- Color. Jellied meat and aspic are lighter, the jelly is definitely dark, the brawn in color varies depending on what went on it.
- Bookmark order. In the jelly, all meat components are dropped immediately, in the rest - depending on how long it takes to boil certain varieties / types of meat.
Another point how jelly differs from aspic (and other similar dishes) is cooking time. Due to the fact that it exclusively uses beef, it will languish on the stove for 3-4 hours longer. Close to him and brawn, if the prevailing amount of meat set will be the same beef.
It should be noted that in a "pure", authentic form, none of the mentioned dishes in our time, perhaps, is found. Usually housewives combine cooking methods and the basis, focusing on their preferences.
To make it work
Culinary experts most often have little interest in how the jelly differs from jellied meat. They are more concerned about the quality of the dishes. And to achieve it is easy, you just need to follow a few rules.
- Do not cook “cold” from frozen meat - you can’t get rid of turbidity by any tricks.
- Do not take too oily components - it will turn out unsightly, and it will be worse to harden.
- Water is poured only cold, and it should be 2 times more than meat. It is impossible to add it in the process of cooking!
- Salt jelly or aspic is necessary only after turning off the fire, otherwise you can easily salt: water boils.
- The broth should not boil too violently, it should not be disturbed, and the foam should be removed regularly - then the jelly will turn transparent.