Aspic, jelly, jelly – all this names of one dish allowing some variations of preparation and giving. For example, aspic assumes availability of the prepared main ingredient which is beautifully laid out in portion forms decorated with pieces of eggs or vegetables filled in with a thin layer of jelly. Jelly provides long languor of certain parts of beef or hog carcasses - shanks, tails, fetlocks, legs, jowl and others. Jelly can call both aspic, and jelly. The second – is more often.
It is required to you
- - Gelatin;
- - meat products;
- - salt, spices;
- - pan;
- - skimmer;
- - bowl;
- - colander;
- - plates for jelly;
- - gauze.
Instruction
1. Having been going to cook jelly with gelatin addition, solve, you are going to use usual or instant gelatin. A difference in ways of processing of raw materials – partially hydrolyzed protein of animal origin. Gelatin is received a denaturation of the collagen which is contained in some parts of beef carcasses – skin, cartilages, joints of shanks and second cut rounds. Upon termination of process it is crushed and dried up. Instant does this product additional heat treatment and technologically a little different preparation of an initial product and also smaller fraction of translucent granules. Anyway, but raw materials for production of both types of gelatin the same. Not just like that to it the name "meat glue", gelatin – a product not for vegetarians steadily became attached. It is possible to choose something for them with similar jellifying properties, - we will tell, the agar prepared from seaweed or the pectin which is contained in apples and a citrus.
2. Perhaps, you want to buy the sheet gelatine which rather recently appeared in retail shops. It came from the confectionery industry where with success it was applied nearly since the end of the 80th years of the last century. Say that this look significantly differs in something from crystal – usual or instant, it isn't necessary. Both the structure, and manufacturing techniques are identical. However, in something differences are, but they don't depend on that, you bought the sheet or granulated gelatin. They – in density which in some countries is determined by Valent (in the range from 500 to 1300 units), in others – according to Blum (from 150 to 300 units). The above "gelatinous number", the smaller concentration of substance it is necessary for jelly.
3. Pay attention to humidity of the acquired gelatin. In the product corresponding to state standard specification, it no more than 16%. If this indicator is higher – gelatin will give less strong solution, despite density. One more indicator to which even good hostesses – acidity seldom pay attention. The state standard orders to producers to observe the level of 5-7 units of pH for a 1-% gelatine water, but unfair businessmen, often, ignore these recommendations. Of course, insignificant deviations won't affect jelly, and here a fruit or milk jelly and also some other dessert dishes where gelatin, by all means is added.
4. Calculate the fortress and volume of the solution necessary for jelly. Usually the operation manual of any given dry product is given in a reverse side of packing, but if suddenly you poured gelatin into a jar and didn't keep it, then put at the rate of 30-35 g of gelatin on each liter of the filtered broth. Remember that the fortress share to jelly will be given also by those meat parts that in it cooked. In this recommendation it is necessary to make the amendment: if among meat parts the beef tails, a pigs feet, etc., then amount of gelatin have to be reduced to 25-30 g. And if in kitchen where jelly will stiffen, it is enough hot because of the heated batteries, then on the contrary to increase up to 35-40 g.
5. Cooking jelly, try to take for it meat and a bird with the increased content of "meat glue" - pork gammons and houghs, a knuckle piece, legs of hens. By all means singe those parts which may contain the bristle remains over naked flame. There is nothing worse, than to find such "gift" in home-made jelly. You cook meat products in the added some salt broth not less than three-four hours, then take and sort, attentively monitoring existence of pinbones which can appear in a pan because of not the most qualitative razrub. Filter liquid at first through a colander, then through the gauze put in several layers.
6. Dissolve usual gelatin in cold water, according to the compounding specified on packing. On average it demands soaking for half an hour. Instant - previously don't presoak (but it is necessary to remember that the dry product is added to broth, and not vice versa). Then heat soaked gelatine to full or almost full dissolution, gradually bringing solution temperature to 60-65 degrees. Try that on it no more than 7-8 minutes left. Increase in temperature or time of heating is fraught with formation of a specific "glue" smell absolutely undesirable in ready jelly. Filter the dissolved gelatin, pour in broth, mix, remove from fire, let's cool down a little. Meanwhile in forms for jelly spread out the crushed garlic, on several peas of a black pepper and couple of bay leaves. Chop meat products, evenly distribute also them.
7. Carefully pour the broth mixed with a gelatine water (or dry if stopped the choice on it). It is desirable to leave in plates, bowls or containers it isn't less than 3-4 cm of free space. Try not to move tanks, allowing them several hours "have a rest". When grab, it is possible to transfer to the fridge. Let wait for the hour there.
8. Serve jelly in the same plates, as did. In the most solemn occasions serve on a portion dish, having decorated with drops of sauce and branches of fresh greens. The best maintenance to all types of jellies and aspics - horse-radish is traditional. Gastronomic trends of today order to paint its natural coloring matters – for example, carrot or beet juice as option – spinach juice.