Chill in the multivark "Redmond", "Philips", "Molinex." Benefits

If you like meat and do not like jelly, then you simply do not know how to cook it. Dish from the people with a century-old history, which has a huge variety of variations, which is a frozen broth of meat languishing on slow fire. The preparation uses those places of carcass, which contain the greatest amount of gelling substances: head, ears, legs, tails, etc. You have the right to give your preference to pork, beef, veal and even chicken, you can make assorted. It is worth, however, to make a reservation that every kind of meat requires a certain attitude.

Before we tell you about the methods of preparation, I would like to mention the advantages of the process using the latest technologies. You can, of course, and in the old manner put a huge pan on the stove, which will "puff" for a long time, or you can weld a cold in a multivark. "Redmond", "Panasonic", "Molinex" and the instruments of many other brands give the opportunity to prepare a dish with minimal effort on your part, while bringing it to perfection. Each manufacturer provided its unit with a mode of languor (as in an oven), which is considered ideal for the preparation of soups and broths. The chill is essentially nothing more than the most common meat broth.

So, the cold in the multivarke "Redmond" or any other manufacturer is almost ready himself. From you only need to lay down the meat, pour it with cold water and turn on the "Quenching" or "Soup" mode (depends on the multivark brand). The cooking time is proportional to the meat grade. Chicken cold cooked in a couple of hours, the pig will be prepared for three or four hours, and beef - five or six hours. You can, of course, cook less, but, in the opinion of both professionals and amateurs, the more, the better. Decide how and how to cook a cold in a multivark, you can, just try everything and make your own conclusions.

So, we'll cook. You can start from the ordinary chicken. For this, it is worthwhile to take not a young chicken from a poultry farm, but a domestic one, who has walked up a green grass. Navar will be stronger, the meat is more fragrant. It is better if you have at your disposal an assembly with a three-dimensional bowl. These include the multivark "Redmond M70", "Philips HD2173", "Molinex MK 302E" and many others: their size is 5 liters. Dividing the meat into pieces (just to make it even more flat), put it in a saucepan and pour clean cold water. There are no exact proportions, it is poured a couple of centimeters above the folded meat. You should not salt a dish at the very beginning, mostly due to the fact that during the preparedness part of the broth will boil out and the salt will remain. A brine is possible.

The jelly in the Redmond multivarke will not differ much from the one that is welded in a similar device called Mulinex, but the onion added in cooking will give a golden color, carrots are sweet, and the celery root is an unusual aroma. After the meat is ready, you need to decide on the form in which you prefer to get the finished product. We do not mean a square shape for pouring or a round shape. We have in mind what you plan to do with the meat after you separate it from the bones. It can be twisted through a meat grinder, divided into fibers or cut into pieces. At the bottom of the chosen bowl you lay out the meat, add to taste black ground pepper, garlic, chili. Fill salted and filtered broth. You send it to the refrigerator for freezing. The jelly in the multivark "Redmond" or "Molinex" is not only simple, but also tasty, and fast.