Cooking jellied meat, at first glance, is a very time-consuming procedure.
But this is only at first glance, and if the kitchen does not have such a wonderful "pot" as a pressure cooker.
After all, it is she who greatly simplifies the process, reducing the time necessary for digesting natural gelatin from the bones, without which the broth will not be able to freeze.
If the jelly is cooked on the stove for ten hours, then using a pressure cooker such a meal can be prepared in literally 3-4 hours, and this along with the time spent on preparing the products.
Jellied meat in a pressure cooker - basic principles of cooking
• For the preparation of jellied meat in a pressure cooker, any meat is suitable: pork, beef, chicken, instead of meat, or with it put the liver of a bird.
• It is best to take carcass parts from offal containing a large number of tendons and cartilaginous compounds: beef shanks, pork shanks, legs, chicken legs, and it is from these parts that most of the natural gelatin needed to solidify is boiled.
• All meat components must be fresh or chilled, it is best to buy meat in the market, where it is very easy to determine its freshness.
• Onions and carrots can not be added if you do not like, but it is worth noting that the onions are laid in order to make the broth more transparent, and the carrot gives it a slightly yellowish tint.
• Spices can be taken according to taste preferences, but according to the classic recipe it is recommended to lay peppers and bay leaves.
• And of course, the most basic thing is how to properly cook jelly in a pressure cooker.
• First of all, you should rinse the meat well in water, scraping scorched places from the skin, and cutting off unnecessary coarse areas: the skin in the area of the hooves at the pork legs, keratinized, yellow skin from chicken legs and be sure to cut off the print on the skin.
• After processing, the meat pieces are put into a pressure cooker, spices and peeled whole onions and carrots are added. Everything is filled with water, salt is added and put on fire.
• After boiling, the resulting foam is removed from the surface of the broth, and the pressure cooker is hermetically sealed with a lid. After the steam goes from the valve with a hiss, the fire is reduced to a minimum, and the aspic is cooked for the time specified in the recipe.
• Then the cooking zone switches off and air is released through the slightly raised valve. When all the air comes out, the "hiss" will stop, the lid is opened, the broth is filtered, separating spices, meat, and act according to the recipe.
Jellied beef in a classic pressure cooker
Ingredients:
• three kilograms of beef meat set: leg, shank, third part of shank, tail;
• 2 carrots, medium size;
• two onion heads;
• eight cloves of garlic;
• two leaves of lavrushka;
• a few peas of black pepper;
• water - 3, 200 liters.
Cooking method:
1. Put the beef in a large bowl, fill it with water and leave it for 6 hours, and best of all for the night.
2. Wash the meat components soaked in water and wash with water.
3. Carefully inspect for bone fragments, chips that have fallen during the chopping of meat, and wool. Scrape with a knife if necessary and put in a pressure cooker.
4. Add peeled carrots, washed unpeeled onions, spices, spices and salt.
5. Pour the required amount of water and set to cook aspic, as described in the principles of preparation for two and a half hours.
6. After removing the lid from the pressure cooker, put the meat in a separate bowl and set it to cool, and strain the broth through a sieve, on the bottom of which lay two layers of gauze.
7. Dismantle the meat into pieces with your hands or cut it with a knife.
8. Place the chopped meat in prepared containers so that it occupies approximately one third of the container in height.
9. Add crushed tendons and garlic with a knife, mix and pour over the cooled broth.
10. At the bottom of the containers, you can place chicken eggs cut in thin rings or quail halves, boiled carrot rings, sprigs of greens.
Jellied chicken in a pressure cooker with gelatin
Ingredients:
• one large chicken, weighing approximately 2.2 kg;
• two garlic cloves;
• onion;
• three small bags of gelatin;
• spices.
Cooking method:
1. Wash the chicken carcass with tap water, cut the iron out of the tail and cut it into pieces, put it in a pressure cooker.
2. Pour water, lay spices: bay leaves, peas of pepper and peeled onion, add salt.
3. Put the pot on the fire and cook the aspic as described above, in basic principles.
4. Cooking chicken jellied in a pressure cooker is recommended for two hours.
5. Remove the chicken from the cooked broth with a slotted spoon and lay out the disassembled meat without bones, joints and skin in the cooked dishes.
6. Dissolve gelatin in a glass of hot broth and pour into a bowl with strained chicken broth, stirring well, leave to cool.
7. Pour warm broth for jellied meat to the decomposed chicken meat and set to solidify.
Jellied in a pressure cooker in the French manner
Ingredients:
• 3 kg of meat set for jelly: pork legs, chicken thighs, beef shank, lamb trimmings, can be replaced with pork;
• three small onions;
• four medium carrots;
• one small celery root;
• two garlic cloves;
• three bay leaves;
• peas of black and allspice in five pieces;
• four carnation umbrellas;
• one hundred grams of baked sweet pepper;
• six pickled gherkins;
• a small bunch of parsley;
• 50 ml of whiskey or cognac;
• two small bags of gelatin.
Cooking method:
1. In the oven, preheated to two hundred degrees, bake peppers. Select seeds, peel and put in a bowl with olive oil mixed with vinegar for a couple of hours.
2. Put the bones, carrots, celery and onions, cut into two, on a large deep baking sheet and put in the oven to bake.
3. After fifteen minutes, remove the pan and, pouring a glass of water into it, leave it on the table for ten minutes.
4. Transfer the bones and vegetables to the pressure cooker, add spices, pouring water, salt and set to cook jelly. How to cook jellied meat in a pressure cooker is described in the basic principles of cooking.
5. After two and a half hours, when the jelly is cooked, put the meat out of the pressure cooker, put the broth in a clean saucepan and put on the fire. Boil the broth until it becomes three times smaller.
6. In a hot broth, dilute the gelatin and set to cool.
7. Fry the onion finely chopped with a knife until golden brown. Add the meat and tendons, cut off from the bones and sliced, and simmer for two minutes over low heat.
8. Pour in cognac, lay the garlic chopped with a knife and fry for another minute.
9. Chop the greens finely, cut the gherkins, pickled baked peppers into small pieces and mix gently in a separate bowl with the fried meat.
10. Line the cling film with a rectangular shape, leaving a margin of five centimeters on all sides.
11. Put a mixture of vegetables with meat in a mold, fill with broth and mix everything lightly with a fork.
12. Wrap the hanging edges of the film and put the jellied meat in the refrigerator for solidification.
13. Before serving, unfold the film, put the jellied meat on a large flat plate and, having removed the film, cut into small pieces.
Jellied meat in a pressure cooker with tongue
Ingredients:
• one pork leg;
• front knuckle, pork;
• a pound of pulp, beef;
• small beef tongue;
• large onion;
• one tablespoon with a slide of coarse salt;
• head of garlic;
• two leaves of lavrushka.
Cooking method:
1. In cold water, soak overnight all meat components.
2. Wash the pulp and put in a pressure cooker.
3. Remove the skin from the shank, scrape the legs and tongue with a knife and add to the pulp.
4. Pour the contents of the pan with water so that the water covers all the meat and its level is two centimeters higher.
5. Put the pressure cooker on the stove turned on and leave to boil, periodically removing the resulting "noise".
6. When it boils, put the peeled and washed vegetables in the broth, add spices, spices and peeled garlic. Pour salt and, after boiling, cover, reduce heat and cook aspic for one and a half hours, using the above recommendations for cooking aspic in a pressure cooker.
7. Put the meat out of the finished jellied meat, and strain and cool the broth.
8. Separate the cooled meat from the bones. Disassemble the legs especially carefully, they contain the most small bones.
9. Scroll the skin removed from the legs, tendons and cartilage joints in a meat grinder with a large grill, cut the tongue with a knife into small thin slices. Disassemble the meat by hand or chop finely with a knife and add to the twisted ingredients and mix well.
10. On the bottom of the dishes prepared for spilling jellied meat, put carrots, sliced thin slices of carrots, tongue slices, meat and fill with broth.
Jellied meat in a pressure cooker with chicken liver
Ingredients:
• two pork legs;
• a pound of chicken liver;
• half a large chicken;
• large onion;
• three leaves of lavrushka.
Cooking method:
1. Rinse the liver and half of the chicken carcass under the tap. Scrape the legs under a stream of water with a knife, especially the hooves and put everything except the liver in a pressure cooker.
2. Add spices, lavrushka, peeled onion and, filling the pan with water, set to boil.
3. Remove the foam from the boiled broth, salt to taste and cover it with a lid, cook the aspic for two hours. How to cook jellied meat in a pressure cooker is described in the principles of preparation.
4. In a separate pan, boil until ready chicken livers and put, drain the broth, cool.
5. Release steam from the pressure cooker, lay and cool the meat.
6. Lay out the cooled chicken liver in forms, sprinkle with canned peas.
7. Put the meat separated from the bones, cut into small pieces and chopped tendons in a meat grinder, onto the liver.
8. Pour the broth strained through gauze and set to solidify.
Jellied pork head pressure cooker
Ingredients:
• 3 kg of pork head;
• one large carrot;
• medium sized onion;
• six peas of allspice;
• bay leaves - 2 pcs.;
• head of garlic.
Cooking method:
1. Pour a chopped pork head into water and let it soak overnight.
2. Remove the brain from the head, remove the fragments of small bones and, putting it in a pressure cooker, fill it with three liters of water.
3. Add carrots, onions and put on a stove to boil.
4. When it boils, lay a lavrushka, add salt, close and cook, following the principles described above, for two hours.
5. Put pieces of the boiled head in a suitable dish, and strain the broth through a rare sieve.
6. Using your hands, separate the meat from the bones and disassemble the fibers into large pieces.
7. In a large plate, mix the meat with the broth, add the chopped garlic and fill the resulting meat mass with plastic bottles with the top cut off. Place jelly bottles in the refrigerator.
8. When it hardens, cut the bottle and release the aspic. Jellied meat prepared in this way can be cut into thin slices and laid on bread, eat like saltisone.
Dark aspic in a pressure cooker
Ingredients:
• 500 grams of pork ribs;
• 400 grams of pulp;
• two legs, pork;
• a small onion;
• black pepper peas - 4 pcs.;
• sheets of lavrushka - 3 pcs.
Cooking method:
1. Rinse the meat components under the tap, if necessary, scrape off the legs with a knife.
2. Place a piece of pulp and legs in a pressure cooker, and put the ribs on a baking sheet and put in a preheated oven for twenty minutes.
3. Transfer the baked ribs to the legs with pulp and fill with water so that the water is three centimeters above the meat.
4. Add salt to taste, leaves of parsley and peppercorns.
5. Place the pressure cooker on the cooker and let it boil.
6. Remove the foam, close the lid tightly and cook the aspic in the pressure cooker for two and a half hours.
7. From the broth use a slotted spoon to remove the meat with bones and, having cooled, take apart the aspic, separating the meat from the bones.
8. In a meat grinder, grind meat with tendons and skin.
9. Fold the twisted mass into the prepared tins.
10. Pour strained broth and remove to freeze in the refrigerator.
Jellied meat in a pressure cooker - tricks and useful tips
• Do not overload the pressure cooker, it must be filled to the maximum mark, otherwise the valve will clog and the pressure cooker will explode. If there is no such mark, pay attention to the rivets from the pens located inside the pan, they will be the maximum mark.
• To cool the pressure cooker faster, place it in a large container with cold water.
