How to cook a cold: a detailed recipe

Chill is a frozen broth. Transparency and jelly are given to it by special substances that are contained in beef, chicken or pig's bones. How to cook a cold is the topic of this article. We suggest you read the recipe.

How to cook a cold: choose meat

To prepare a dish, you need to pick the right meat. Initially, it is necessary to decide what will be a cold from: pork, beef or poultry. The most transparent broth is obtained from beef. Of pork, the dish will be more turbid. It can be corrected by removing the fat that forms during cooking. Good and rich will turn out cold, if you cook it from different types of meat.

How to cook chicken, beef and pork chill

We offer you to consider the most delicious version of the preparation - prefabricated. You can cook a cold in a large saucepan or pressure cooker. In this case, if you use a pressure cooker, then put the bones, meat and vegetables at once, so that during cooking it does not open it hot. Consider the technology of cooking in stages.

Stage 1

How to cook a jelly that will freeze without gelatin? The main secret - correctly selected pieces of meat. Take pork, chicken and beef legs (you can also take chicken heads or beef tails) soak for as long as hours, or better at night. After that, clean the top layer as follows. An approximate calculation: for 1 kg of meat will require about 2 liters of water. In this case, the broth will not boil too quickly. It is better not to add liquid during cooking, this will cause the broth to become cloudy.

2 stage

After boiling, put a little meat without bones into the pan. This can not be done if you use the shank (there is a lot of meat). Once the foam has appeared, remove it and reduce the fire to the minimum level. A chill must not boil too much. After 2-3 hours of cooking, put several laurel leaves, about 10 peas of black pepper, a couple of uncooked bulbs and 2 medium carrots (unpurified but thoroughly washed).

Stage 3

Cook the jelly for about 3-4 hours. Meat should be easily separated from bones. An hour before the end of the time, season with salt. Salt should be added in such quantity that the broth was slightly salted. After solidification, the taste will be exactly as it should be. After the time has come, cool the broth. Extract bones and meat. Empty the liquid. Cooled meat sorted into pieces, remove all the bones. In order to determine whether the resulting broth is rich or not, you need to moisten your fingers in it and see: if they are stuck together, the desired consistency is achieved and the jelly will freeze without the use of gelatin.

4 stage

Brewing meat is half the battle. It should be beautifully decorated. How to prepare a cold to a festive table? That the dish turned out effective, it should be poured in parts. To begin with, pour a little broth into the mold. Place it in a cold place. While the cold is frozen, prepare the vegetables. You can take boiled carrots, celery. From herbs - parsley, dill. From spices - clove. Boiled eggs look good in the prepared dish. Dip the beautifully sliced products in the broth and lay them on the frozen layer.

5 th stage

Fill the cavity with finely chopped meat for a third. Sprinkle it with chopped garlic cloves. Fill the products with warm broth. Put in the cold. After a few hours, the dish will freeze. Now you know how to cook a jelly from beef, chicken and pork. Serve with horseradish or mustard. Bon Appetit!