How to cook a chill

Someone once noticed that if you cook broth for a long time, it freezes in the cold. So quite by chance it turned out to be cold, and now it is difficult for us to imagine a festive table without it. A lot of people just love it, besides, it looks so beautiful on a dish! But not everyone knows. How to cook coldSo that it freezes well and turns out to be delicious.





Today. "Site" They will share a little tricks on preparing the perfect cold. Read and remember!

How to cook the cold Secrets of the perfect chill

1. First, meat.
   It can be done. steerFrom beef hooves or tail, or from chicken - the choice is yours. You can choose meat to your taste, the main thing is that it is high-quality and fresh. The process is also important, before cooking, the meat should be soaked and left for 4-6 hours. This stage cannot be missed!
   
   
   
   
2. Make it right!
   Then we start cooking meat. It's important to do this right! You need to pour prepared meat with water. The ideal ratio of meat and water is 2:1. It is best to pour the meat with cold water, then the broth will taste better. The first water must be drained, this will make the broth transparent and not so greasy.
   
   
   
   
3. Pena doesn't belong here.
   After the broth boils, be sure to remove the foam, after a while do it again.
4. Stomping, not boiling
   After the broth boils, you need to reduce the fire so that the broth does not boil, but languishes. It should be cooked for 5-6 hours on a slow heat, then this will be what you need.
   
   
   
   
5. Don't rush to add salt
   It is best to add salt not at the beginning of cooking, but at the end. Salt inhibits the process of gelling, and even more likely to oversalt the dish. Salt it is necessary so that the chill seemed slightly oversalted, otherwise in finished form it will be fresh.
6. Add the fragrance.
   2 hours before the preparation in the broth put carrots, onions, celery root and parsley, and 40 minutes before the end of cooking - bay leaf, cloves, pepper peas and other fragrant spices. There is another secret here: to give the chill a golden color, wrap onion husks in gauze and cook everything together for about an hour.
   
   
   
   
7. Take a breather!
   It's a pretty troublesome thing, you need a break, just like the chill. When you remove the broth from the fire - let it brew for 20 minutes, and only then get down to business. If you like garlic, you can add it while the broth is infused.
   
   
   
   
8. And meat again.
   Only now it's cooked. Remove meat and vegetables from the broth with noise. Meat must be disassembled and cut in pieces, vegetables will also be useful. Carrots can be cut beautifully and later used as decoration.
   
   
   
   
9. broth
   There is an important step that cannot be missed. The broth should be strained through a small sieve or gauze, folded in several layers. Now everything is ready for the last stage!
   
   
   
   
10. Decorate and serve
    In terms of decorating the cold, you can experiment as you like. For example, you can pour cold water on beautiful moulds - it will turn out both beautiful and unusual. At the same time, it is better to put pieces of vegetables, herbs or half an egg at the bottom. In general, fantasize! Then the cold takes time to freeze, about the same as it took to cook the broth. And only after that the perfect cold will be ready! If you add grated horseradish or mustard, you get just a divine taste.
    
    
    
    
    
    

With these simple tips, everyone will get a delicious, fragrant and thick chill. It is not a shame to treat guests with such a cold, now everyone will ask you for a recipe.

Don’t forget to share these little secrets with your friends.