In cold or boiling water, throw meat for a jail: the secrets of cooking the perfect jerky. When to salt jelly

Do not know what water to pour meat for a junction? Read the article, it describes all the secrets of cooking this dish.

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All housewives seek to cook food so that it turns out to be very tasty. One of the complex dishes is aspic. First, consider how to cook it correctly. First of all, it is worth noting that, before starting to cook a jerky, it is necessary to decide on meat. This dish can be prepared from several types of meat and one. Most often it is made from chicken meat.

Read on our website another article on the topic: "Do you need to add onions, carrots, garlic when cooking a junction?". You will find out what else can be added when the broth is cooked, and whether it is necessary to add gelatin to thickened to thickened.

In order for the jelly to be delicate and tasty, it is necessary, first of all, to leave the meat for soaking. To do this, pour water into the pan, the meat should be approximately hidden 2 centimeters. Leave for a day. Then we wash the meat, pour water into the same pan and put it on fire. It is worth noting that all this happens exclusively using cold water. Read further.

The secrets of cooking the perfect jerky: a list of how to breed gelatin for beef floods, chicken?

Each housewife knows that the dish turns out special, you need to use not only the recipe, but also your secrets. This will help to give the final result of uniqueness. Here is a list of secrets of preparing the perfect jerk:

According to many, the jelly should be not only without fat on the surface, but also transparent. To do this, cook the meat at least twice.
The first time, the meat stands on fire for about two hours. At the same time, interfere with it periodically and remove the foam.
After that, rinse the meat under cold water.
Then we lower the meat into the same pan and pour water and cook for about an hour.
We also continue to stir and remove the foam.
While the meat is cooked, it is necessary to dilute gelatin.

How to breed gelatin for beef floods, chicken?

We need one bag of substance 200 ml The cooled broth, which remained from the first plum.
Mix everything thoroughly and leave for 30 minutes.
As soon as the gelatin swells, it must be a little heated so that it becomes warm.
Then, add the resulting mixture to the main pot of water and meat. We interfere thoroughly until smooth.

Now the jelly can be poured into containers and put in the refrigerator. Below even more useful information. Read further.

How much to cook the breast of turkey, chicken, beef, pork until cooked for the jerky to get a strong meat broth?

Each meat is distinguished by its properties and rigidity. So, how much to cook a turkey breast fillet, chicken, beef, pork until cooked for the junction to make a strong meat broth?

So, for example, chicken meat is cooked during from 20 minutes to an hour.
It all depends on the parts of the carcass. For example, a whole chicken is cooked for one hour. Fillet - 20 minutes. The breast and other parts of chicken meat are boiled just 30 minutes.
About so much time is occupied by Cooking of a turkey fillet - 30 to 40 minutes. However, if you cook a whole carcass, it will take a lot more time - three to four hours.
Beef meat should be cooked for two hours, and pork - about 5-6 hours.
It is worth noting that cooking pork is divided into two stages. Each must cook 3 hours each. That is, before adding spices - three hours, and after, the same amount of time.

If you properly boil any meat from the above, then the broth will turn out strong and do not have to add gelatin. But only if you cook more than one fillet, but with the addition of other parts of the carcass in which there is a natural geling substance. These include, for example, a shank, legs, etc.

In cold or boiling water, throw meat for a junction: what water to fill?

The meat for cooking is thrown, after soaking, in cold water - not in boiling. This is necessary so that the maximum of gelatin is released into the broth and aspic It was precisely frozen. Do not forget to remove the film during cooking. The finished and sophisticated meat for the junction is poured with broth. That is, after the second stage, drain the broth and leave it to cool. While he cools down, you need to select pieces of meat that were cooked.

IMPORTANT: Extremely soft pieces, without bones and veins, should be present in the cold.

Then cut the meat into small pieces. As soon as everything is prepared and the broth has cooled, take a container for a junction. Put the meat in it and fill it with a cooled broth. Then, without covering the lid, wait until it freezes a little. An hour later, put the tray on the middle shelf in the refrigerator and close the lid. Five hours later, jelly will be ready for use.

When to salt jelly - at the beginning or end of cooking?

For the correct preparation of the jerky, as mentioned above, it is necessary to cook it at least two stages. Because of this, it will turn out to be rich, tasty, transparent and less high-calorie. After the meat was boiled for the first time, you need to add spices.

Spices, like garlic, are added to taste. Many add dill umbrellas. This will give the noodle not only a good and fresh smell, but it will be more convenient to remove the umbrellas with the final filling of the junction.
Garlic should be added either whole heads or cut them in half.
Further, each mistress decides herself, leaving him in a cold or it is worth taking it out, as well as dill.

When to salt jelly at the beginning or end of cooking?

It is worth noting that salt in jelly must be added exclusively at the end of cooking.
Approximately five minutes before the end of cooking meat, you need to salt the broth and mix thoroughly.
Salt is added to taste.
Salt at the end is worth it due to the fact that the broth becomes more concentrated and less likely that the jelly will be overlooked.

Do not forget about the bay leaf that can be added along with salt. It will add a wonderful smell, especially in combination with umbrellas from dill. As soon as the jelly froze and is ready to serve on the table, do not forget to decorate your dish with slices of carrots or herbs. Also, slices of lemon will be beautifully combined, and they will also give a taste highlight of the cold. Enjoy your meal!