How To Make meat jelly Easy by Home Made.
Jellied meat in a pressure cooker: fast and tasty
Jellied meat is one of the most favorite winter dishes of different peoples, especially Russians, Belarusians, Ukrainians, Georgians, Moldovans. Despite this, few housewives will dare to cook it, after all, the time for cooking this delicious and healthy dish takes a lot from 4-5 hours on the stove.
True, there is a faster way to prepare jelly - using a pressure cooker. However, before figuring out how to cook a dish in it, you should understand the basic rules for selection, preliminary preparation of products and the actual cooking of jellied meat.
How to cook jellied meat according to all the rules
To make the jellied meat elastic, not falling apart, and most importantly - tasty, you should use some tricks:
- The first thing to do is choose the right meat. Any recipe for jellied meat involves the use of pork legs. It is they who ensure the solidification of the jelly. Without them, the lowest part with hooves, the jellied meat will simply remain a shapeless liquid with floating pieces of meat. In addition to the legs, you can add beef on the bone, chicken, pork, turkey to the dish. It is preferable that the meat is sinewy and skinned, this will help the jelly harden better;
- It is also very important to keep the proportions. In order for the jelly to freeze normally, you need to take one part of the pork legs, two parts of the rest of the meat. To make it easier to understand how much it is in grams, here's an example: about 1.5 kg of other meat should go for 700 g of legs;
- It is recommended to soak the meat before cooking. With the help of soaking, residues of blood are removed from the meat, the skin softens. Put it in a saucepan and fill it completely with water. Soak time should be between 3 hours and overnight. After the meat has enough to float , you should clean the skin, remove the smoked spots;
- After the jelly boils, the water must be drained. This rule applies to both cooking jellied meat in a pressure cooker and cooking in a regular saucepan. Thanks to the draining of the first water, the jelly is more transparent, the calorie content and greasy taste are reduced in it. When using a pressure cooker, you do not need to close the lid before the first boil.
The main stages of preparation for the jellied meat boiling procedure have been studied, it's time to start the magic !
Aspic in a pressure cooker: recipe
Cooking jelly in a pressure cooker differs from cooking jelly on the stove only in time. If you cook a dish in a regular saucepan on the stove, you will have to spend almost a day. In a pressure cooker, the jellied meat will cook in just an hour or a little more.
How do you cook jellied meat in a pressure cooker? First you need to prepare all the ingredients. You will need pork hooves - 2 pieces, 300 g of any meat (chicken, pork, beef), one carrot, one onion, severalonly black peppercorns, bay leaf, 4-5 cloves of garlic, herbs, salt. This amount of food is taken per 2 liters of water.
Legs and other meat should be well rinsed, peeled (before that, it should have been soaked in water for more than 3 hours). Next, peel the onion, leaving the last layer of husk (it gives a pleasant golden hue to the dish). Peel carrots.
Prepare a pressure cooker, put the legs and meat in it, add water. Bring meat to a boil in a pressure cooker with the lid open, drain the first water. Pour water over the meat again, put onions, carrots, peppers, bay leaves, salt into the pressure cooker.
Close the lid and the steam outlet valve, turn on the extinguish mode and set the timer for 45 minutes. This is for an electronic pressure cooker. If you are using a pressure cooker pot, after boiling, reduce the heat and cook for about 1 hour.
Turn off the pressure cooker or remove it from the stove and leave it for several hours (6-8) under the lid with the steam outlet closed. This will make the jelly more rich, aromatic and elastic. If you don’t want to wait so long, nevertheless, the cooking time of jellied meat in a pressure cooker turns out to be much shorter than its infusion, you can immediately proceed to the next stage.
Strain the broth, discard the onions and carrots, remove the meat from the bones, cut with a knife or tear with your hands. Put it on plates, mix with chopped garlic, add herbs as desired and pour over everything with broth. Allow to cool and refrigerate (place on the middle shelf and cover plates with cutting boards) overnight or 4-8 hours.
So how much jellied meat is cooked in a pressure cooker in the end? Without taking into account the soaking of the meat and the time it takes to solidify, it turns out about half an hour for the preparation of products, an hour for the cooking itself and half an hour for cutting the meat and pouring the broth - only 2 hours. Much less than cooking on the stove top in a regular saucepan!
Now you know how jellied meat is cooked in a pressure cooker, and you can please your loved ones with this truly amazing and unique dish. Cook jellied meat in a pressure cooker quickly and with pleasure and save time for yourself!