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Frost, bay or cold: what is the main difference and how to speak correctly
Bulk, jelly, jelly and chill 4 completely different dishes that many housewives often confuse with each other. Editorial "Site" I wanted to know what the difference was between cold snacks. So today we will talk about all the subtleties of preparing these treats.
Both jelly and jelly belong to the traditional cold snacks of Russian cuisine. These dishes differ from each other primarily in the meat components that are included in their composition.
A refrigerator usually consists of a large number of ingredients. As gelling components suitable parts of pork cartilage. For example, feet and hoofs, ears, and sometimes even the head. Often beef joints or a tail are added to them.
To make the jelly more dense, housewives use a soup set: chicken wings and backs. A home rooster is best suited, since it has more veins and coupling substances. The broth should turn out to be rich and fragrant. To do this, it is important to use bay leaf, pepper peas and various roots. Also in the broth put carrots and bulbs together with husks.
The cold is a cold jelly with meat. You can use pork, chicken and any other fillet you like. There are no restrictions on this issue.
Classic cold cooked for about 6 hours. Before pouring meat with broth, the filling should be disassembled into very small pieces (fibers), and the liquid strain. To give the dish a more interesting festive look, vegetables, boiled eggs and garlic are placed next to the meat.
In times of Russia in the cold season people cut livestock. To use absolutely all parts of the carcass, enterprising housewives figured out what to cook from meat residues. So came the jelly.
The meat was cheap at the time. Everything that came to hand was used. Because of this, the appearance of the dish was quite unsightly, and the jelly itself did not always freeze well.
To prepare a classic jelly, you can not use neither roots nor onions. The only ingredient that can be put in broth is garlic. And this is done at least half an hour before the final filtering. And only beef is used for filling. By the way, because of this dish is cooked 3-4 hours longer, since beef meat is cooked longer than other types.
In fact, brewing is the same meat that is poured with broth. In this dish, not only absolutely any meat products, but also fish will be suitable as filling. From jelly and cold bay is less fat and caloric.
By itself, the broth for pouring does not have a jelly-forming property, so gelatin or agar-agar are added to the liquid. For this reason, such a cold snack freezes much faster than cold or cold. Complement the meat or fish part with pieces of carrots, pickles or greens. The meat itself is laid out in large pieces.
What is Zelets Zeltz - the same jelly or cold. However, there is one thing in its preparation. When the meat filler is poured with broth and it freezes a little, the dish is pressed and tamped, reducing it in volume. To do this, the seed is placed in a special shell.
Then the snack should be given time to freeze completely. The result is something like a homemade sausage. In Russia, the seedling is called the German variety of our cold. Similar dishes are also prepared in Cyprus (Zalatina) and Korea (Ponyuk).
If you want to make a really delicious cold snack, remember a few rules. First of all, never cook cold, jelly or brewed from frozen meat products. So you get a very muddy broth and the dish itself.
Secondly, do not use too fatty components. This will affect the appearance of the snack, and the broth itself will freeze worse. In addition, the water for the broth should be very cold. Always measure the amount of water exactly twice the amount of meat.
To make the cold or jelly more transparent, do not forget to regularly remove the foam from the broth during cooking. By the way, it is best to salt it after turning off the fire. Otherwise, the liquid can be easily salted.
That's all the wisdom for today! Tell us in the comments how often you cook cold and cold at home and whether your family likes such cold snacks.
Both jelly and jelly belong to the traditional cold snacks of Russian cuisine. These dishes differ from each other primarily in the meat components that are included in their composition.
A refrigerator usually consists of a large number of ingredients. As gelling components suitable parts of pork cartilage. For example, feet and hoofs, ears, and sometimes even the head. Often beef joints or a tail are added to them.
To make the jelly more dense, housewives use a soup set: chicken wings and backs. A home rooster is best suited, since it has more veins and coupling substances. The broth should turn out to be rich and fragrant. To do this, it is important to use bay leaf, pepper peas and various roots. Also in the broth put carrots and bulbs together with husks.
The cold is a cold jelly with meat. You can use pork, chicken and any other fillet you like. There are no restrictions on this issue.
Classic cold cooked for about 6 hours. Before pouring meat with broth, the filling should be disassembled into very small pieces (fibers), and the liquid strain. To give the dish a more interesting festive look, vegetables, boiled eggs and garlic are placed next to the meat.
In times of Russia in the cold season people cut livestock. To use absolutely all parts of the carcass, enterprising housewives figured out what to cook from meat residues. So came the jelly.
The meat was cheap at the time. Everything that came to hand was used. Because of this, the appearance of the dish was quite unsightly, and the jelly itself did not always freeze well.
To prepare a classic jelly, you can not use neither roots nor onions. The only ingredient that can be put in broth is garlic. And this is done at least half an hour before the final filtering. And only beef is used for filling. By the way, because of this dish is cooked 3-4 hours longer, since beef meat is cooked longer than other types.
In fact, brewing is the same meat that is poured with broth. In this dish, not only absolutely any meat products, but also fish will be suitable as filling. From jelly and cold bay is less fat and caloric.
By itself, the broth for pouring does not have a jelly-forming property, so gelatin or agar-agar are added to the liquid. For this reason, such a cold snack freezes much faster than cold or cold. Complement the meat or fish part with pieces of carrots, pickles or greens. The meat itself is laid out in large pieces.
What is Zelets Zeltz - the same jelly or cold. However, there is one thing in its preparation. When the meat filler is poured with broth and it freezes a little, the dish is pressed and tamped, reducing it in volume. To do this, the seed is placed in a special shell.
Then the snack should be given time to freeze completely. The result is something like a homemade sausage. In Russia, the seedling is called the German variety of our cold. Similar dishes are also prepared in Cyprus (Zalatina) and Korea (Ponyuk).
If you want to make a really delicious cold snack, remember a few rules. First of all, never cook cold, jelly or brewed from frozen meat products. So you get a very muddy broth and the dish itself.
Secondly, do not use too fatty components. This will affect the appearance of the snack, and the broth itself will freeze worse. In addition, the water for the broth should be very cold. Always measure the amount of water exactly twice the amount of meat.
To make the cold or jelly more transparent, do not forget to regularly remove the foam from the broth during cooking. By the way, it is best to salt it after turning off the fire. Otherwise, the liquid can be easily salted.
That's all the wisdom for today! Tell us in the comments how often you cook cold and cold at home and whether your family likes such cold snacks.
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