TOP 4 recipes for making aspic at home. Secrets and Tips. Video recipes.
Jellied meat is not only for everyone the usual meat jelly, which is a traditional dish for the New Year. It is prepared with no less success from fish, seafood, poultry, offal, etc. All these dishes are quite nutritious, and with the right technique they have a rich taste and aroma. And if the appetizer is still beautifully decorated, it will become a real elegant dish at any festive feast. How to cook aspic correctly and from what, we learn in this material.
Features and secrets of cooking
- The correct aspic should not shake. If it shakes, then it is not cooked.
- If aspic is made from fish, it is better to take varieties that keep their shape: pike, pelengas, mackerel, pink salmon, pollock, salmon.
- To make beef and pork jellied well without gelatin, you need to use pork and beef legs, heads, tails, marrow bones, pork ears. Also, parts of the carcass that are not suitable for cooking are suitable: veins, cartilage, bones, skin, chicken legs, wings, necks and heads. They contain a large amount of collagen, which makes the broth jelly, viscous and sticky.
- For chicken aspic, take not a store bird, but a homemade one, well bony. Rooster and game jelly well broth.
- Meat and fish should not be too fatty, because fat prevents the dish from freezing.
- Aspic is salted after the broth is ready, since the dish can be oversalted, because water is constantly boiling away. And salt inhibits the gelation process.
- Aspic is poured into one large form or small portioned containers - they look spectacular at a festive feast.
- To decorate the snack, slices of carrots, pieces of pickled cucumber, green leaves, half eggs, cranberries, corn, green peas are placed on the bottom of the molds. Pour the broth over the products, as a result of which they will appear at the top and will look spectacular.
- It is better to remove the frozen fat from the finished aspic.
- Before serving, the jelly can be removed from the molds. To do this, immerse containers with them in hot water for a couple of seconds and quickly turn them onto a dish.
- To prepare jellied seafood, beef tongue and other products that do not emit enough gelling substances, gelatin is added to the dish. It is made from the tendons, bones and hooves of cattle. Therefore, this product will help you get a good jelly.
- When using gelatin, 30 g of gelatin are taken per 1 liter of liquid. It is usually pre-soaked, then dissolved in a small amount of broth (warm or cold temperature) and filtered. Then the liquid is slowly poured into the broth and heated slightly without bringing to a boil.
Jellied meat with gelatin
Jellied meat is a dish that will be a good alternative to slicing sausage. It is prepared quickly, easily and does not require much labor. At the same time it looks festive and impressive.
- Caloric content per 100 g - 116 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Beef - 300 g
- Salt to taste
- Carrots - 200 g
- Onions - 100 g
- Cranberry - zhmenya
- Ground black pepper - to taste
- Hard boiled eggs - 2 pcs.
- Gelatin - 20 g
- Bay leaf - 1 pc.
- Greens - a few leaves
Cooking jellied meat with gelatin:
- Place the washed meat in a saucepan. Add peeled carrots with onions and cover with water (1.5 L).
- After boiling, cook the broth for 1 hour. Season with salt, pepper and bay leaves 15 minutes before cooking.
- Soak gelatin in cold boiled water (150 ml) and leave for the time indicated on the manufacturer's packaging.
- Strain the broth through fine filtration and measure out 500 ml. Pour in the swollen gelatin and heat without boiling.
- Cut the egg whites into cubes. You won't need yolks for the recipe.
- Cut boiled carrots with meat into cubes and mix with proteins.
- Put cranberries with herbs in the molds, put the meat with proteins and carrots on top, and fill everything with broth.
- Send the jellied meat with gelatin to the refrigerator to cool until it completely hardens (about 5-7 hours).
Jellied fish
Jellied fish will turn out the first time even for a novice cook. To decorate the dish, you can use boiled carrots, parsley leaves, cranberries, lemon wedges, etc.
Ingredients:
- Large pike perch - 1 pc.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Bay leaf - 1 pc.
- Gelatin - 1 tablespoon
- Black peppercorns - 5 pcs.
- Parsley greens - a few sprigs
- Salt to taste
Preparation of aspic from fish:
- Gut the pike perch, rinse, cut off the fins, cut along the ridge and cut off the fillets. You should get two clean fillets and a separate skeleton with a head.
- Cut the skin off the fillet.
- Remove the gills from the head of the fish, and cut the ridge into several parts.
- Cut the fillets into portions and place them in a saucepan. Add fish trimmings, cover everything with water so that it only slightly covers the food and boil.
- Remove foam, add peeled carrots, peeled onions, herbs, spices and simmer for 20 minutes.
- Remove the vegetables from the broth and strain through cheesecloth.
- Soak gelatin in water at t 36 ° C in proportions 1: 5 (gelatin: water) and leave for 150 minutes to swell.
- Pour the swollen gelatin into the broth, mix and strain again.
- Put the slices of pike perch on a plate, pour a small amount of broth, garnish with slices of boiled carrots and send to the cold until completely solidified.
Jellied beef tongue with gelatin
The flooded tongue will be an excellent addition for a festive event. The dish will definitely be in demand on any table and will surprise all guests. To decorate the snack, use canned peas, corn, pitted olives, any greens, etc.
Ingredients:
- Beef tongue - 500 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Gelatin - 1 sachet 40-45 g
- Ground black pepper - a pinch
- Salt to taste
- Bay leaf - 2 pcs.
Cooking jellied beef tongue with gelatin:
- Wash your tongue, remove the fat layers, cut the veins and soak for 5 hours in cold water. Change the water several times.
- Boil water in a saucepan and add a whole onion with carrots.
- Then lay out the tongue and after boiling, cook for 2, 5 hours. Take out the vegetables 15 minutes before cooking, add seasonings, salt and pepper.
- Remove the top white skin from the tongue and cut it into thin slices, and strain the broth through cheesecloth.
- Pour gelatin with water, leave to swell and pour into the broth. Stir, bring to a boil, and remove from heat.
- Put the food for decoration in the molds, add the tongue and pour the broth.
- Put the filling from the tongue in the refrigerator for 5 hours to freeze.
Jellied chicken and turkey
Appetizing chicken and turkey aspic is tasty and light. And if you decorate it with boiled eggs and carrots, it will still become very beautiful and festive.
Ingredients:
- Turkey leg - 1 pc.
- Chicken - 1 pc. (2 kg)
- Parsley root - 1 pc.
- Onion - 1 pc.
- Bay leaf - 2 pcs.
- Salt to taste
- Ground black pepper - to taste
Cooking chicken and turkey aspic:
- Wash the chicken with the turkey leg, put in a saucepan, add the peeled parsley root, onion in the peel, bay leaf and bring to a boil.
- Reduce heat to low and simmer, periodically collecting foam.
- After 2 hours, take out the chicken and continue cooking the turkey for another 2 hours.
- Season with salt and pepper 15 minutes before cooking to taste.
- Cut the meat into pieces and cool the broth.
- Put the food for decoration in the tins, add the meat and pour the broth over everything.
- Cool the chicken and turkey jellies at room temperature, then send them to the fridge to gel.
