Do I need to add onions, carrots, garlic when cooking a junction: what else can be added when the broth is cooked? Do I need to add gelatin to thickened?

Many housewives do not know what they add to jelly when cooking broth. Read more about this in the article.

Content

Recipe jerky Known still with XVI century. However, there are still many questions about how to prepare it correctly, what to add to the saturation of taste.

Read on our website another interesting article on the topic: "Simple and cold snacks on chips are yummy for a buffet: step -by -step recipes with photos". You will find 10 options for original filling for chips.

From this article you will learn what can be added to jelly so that it turns out to be tasty and appetizing. Read further.

Studen, cold man, jellied meat, cold soup - is this the same thing?

Among the hostesses, the question often arises of whether there are dishes similar to a cold man with other names. And by hearing we have many similar words. For example, a jelly, a cold man, a jelly, a cold soup is one and the same thing?

Cold soup

There are a huge number of them, but the jelly differs, as it is a jelly -like dish, and soup is a liquid dish with the addition of different ingredients.

Colder

This dish is prepared in a beetroot decoction, with the addition of beetroot kvass, cucumbers, brine, hard eggs. It is a cold soup, and kinship with a cold has even less.

Jelly

This dish is very it looks like a jellybut not the same thing with him. A number of differences are both in cooking features and in the ingredients used. The jelly is prepared longer, about 8 hours, the jelly of about 6 hours. The meat ingredients for Stepodnya are put on the fire of everything at once. Moreover, this is exclusively beef on the bones, and some parts of the cow's carcass: legs, head and tail.

For a junction, you can also use pork and chicken, with bone and stumps of carcasses, which are not used in other dishes: legs, ears, tail, slyka, etc. In the addition of ingredients, the sequence is maintained: at the beginning of the bone and part of the body, which will further give the decoction of viscosity and density for the formation of jelly, then the rest of the meat.

Summing up, we can say that all of the listed dishes are not the same with the cold, and even in details, but differ from him. However, the jelly clearly has a kinship with this dish.

What can be added to jelly for taste?

Read on our website a useful article on the topic: "How to remove the smell of rotten meat in the refrigerator and in the kitchen". You will find a review of folk methods, tips, instructions, and also learn how to distinguish spoiled meat in the market from fresh.

Any seasoning loses its taste and aroma in the dish with prolonged heat treatment. Therefore, you should not add them to the broth immediately. This must be done for 30-40 min. Until the cooked decoction. At this stage, there is also a future jelly, otherwise the dish will be overly salty, because initially a large amount of water that evaporates in the process is added to the pan, and the final result will certainly change.

What can be added to jelly for taste? Classically add the following seasonings to jelly:

Salt
Garlic
Bay leaf
A mixture of dried peppers

After cooking, it is important to strain the broth so that in the future the jelly looks homogeneous.

What is added to jellied meat when the broth is cooked: do you need to add onions, carrots, garlic when cooking a jerky?

Each housewife cooks this dish in her own way. Everyone turns out to taste different. All thanks to the ingredients. What is added to jelly when the broth is cooked? Do I need to add onions, carrots, garlic when cooking a refrigerator?

All these vegetables will be perfectly combined in the cold and give it a characteristic aroma. Do not forget about their useful properties.
Enough 1 vegetable for a 4-5-liter pan or cauldron.
Put the garlic to taste. Many housewives add it already to the finished dish when they lay out boiled meat and poured with a decoction. Garlic must be in a traditional cold.
Less commonly in the dish is root celery.

IT'S IMPORTANT TO KNOW: Add vegetables should for 30 min. Until readiness, except for garlic, which is put per 1-2 min. Before preparing a decoction.

Do I need to add gelatin to thickened?

Another useful article on our website on the topic: "7 recipes of the most delicious cucumbers with mustard for the winter".

Another question that concerns many housewives - is it necessary to add gelatin to thickened to thickened?

The traditional jelly recipe does not imply adding gelatin to the dish.
To pass this, they cook meat on the bones, using stumps of mascara of cows, pigs or chicken. It contains a collagen that gives a cooled decoction a jelly -like appearance.

Jellied meat is an independent dish. A well -cooked such dish will be the crown of a festive feast, the subject of constant attention of guests, or just a favorite treat in the family for everyday use. In order to achieve the best result, various seasonings and vegetables are added to the broth. A properly made broth has sufficient viscosity so that, having cooled it, it turned out to be jelly. It is not required to add gelatin. Enjoy your meal!