What to add to the pan, where the chill glows, so that all relatives, neighbors, guests and capricious son-in-law like it

Every housewife knows what to make a transparent gold chillerYou could say half the story. What else do you need, meat? Of course we'll add him. That's basically all the cooking. It is a pity, but often a dish with this approach turns out too liquid, tasteless, and sometimes just fresh.



Culinary skills also need to be learned. Understand the processes, remember subtleties and secrets. Only when all this can be tried several times in practice, an ordinary housewife can claim the title of a real cook and connoisseur of home cooking. And without empirical experience you will not go far – a fact. So we'll start with a theory.

So let’s start with the first and most basic. S broth. How do we make it as transparent as possible and not cloudy at all? The answer consists of several parts. Here, for example, we need the right meat parts for the chill. Classics are pork handlebars, chicken legs, even tails. In general, all those places where there is gelling collagen.



Don’t worry, we will also add more hearty and tasty meat, but later. Now the main thing is to figure out how to make the cold acceptable. density. There is no secret - from 8 to 10 liters of water per 1-2 pig handlebars. We're already looking at it. If you add more collagen, the chill will turn out directly thick and hard. Some cook it and cut it with a knife. They say mustard is great.

Don't forget, you need to use the wheels. processClean them before putting them in the water. And spices, like salt, should be added at the very end. Then the broth will not be cloudy, but, on the contrary, transparent and saturated. For pleasant goldenness in it you can also boil a peeled bulb. It will create an appetizing shade of quality dish.



The water level also needs to be more specific. No "2 Fingers on Meat" or anything like that. The casting in the pans is different, so now we will proceed as follows. First, omit the first batch of meat, which will give us the effect of jelly. Then we make a second bookmark, with good, tasty meat. Between these two points, water will evaporate. So just pour some water from stock. Don't worry, it'll work. Especially with practice.

Adding water to the broth is not recommended. It will thin the mixture, and the cold may simply not thicken. Only in extreme cases, an additive is expected, unless there are no other options. But even then you can add only boiling water and only very slowly, so that the surface of the broth does not move. Then there is a chance that the dish will not turn into muddy sludge as a result.



Of course, the cold is cooked on a minimum fire. He should. lamentEven stew. Only then will we get a quality result. In Soviet times, gas stoves were still round metal stands, which, when necessary, could be put directly on the burner. The temperature of the fire was further reduced. That's what we need.

The first foam should be waited by the pan. And pick it up immediately. These are released proteins, and if they are mixed with water, 100% of the broth will be cloudy. Further foam formation can be ignored. Or take it away for sure. But not necessarily. Again, it is better not to disturb the broth again.



After the broth is prepared, you do not need to immediately run to it and disassemble the meat on the bones. After all, it is quite dense and dense environment, so the temperature is kept well. Let him stand for a couple more hours so that absolutely all gelling substances are released from the bones. That's why we put them there.

And one more thing: the cold does not like cold. So put it on the highest shelf in the fridge, it's the minimum temperature. Or send to the balcony, if the street is not cold. In any case, the cold will not freeze from the cold, it is not ice cream. But this process will go gradually and will not affect the taste.



The top layer of fat just ignore. Without it, the dish won't be so appetizing. In extreme cases, just turn it upside down, then the fat will remain from the bottom. We wish you delicious dishes and pleasant holidays. We hope you succeed!