Checked tips for cooking cold

The fashion for lobsters, oysters and other delicacies is very changeable. But the old, time-tested, reliable folk dishes will never lose their popularity. One of those is the cold. Quality chill An integral part of any festive table. But for it to be such, you need to know some secrets of its preparation.



It is best to take a leg (pork or beef) and a beef tail for the chill, since these parts of the carcass contain a huge amount of jelly substances. So what else are we gonna need:

The ingredients

• beef-leg
• beeftail
• calf
• bulb
• garlichead
• carnation
• bay-leaf
• pepper
• pepper-pea
• salt

Preparation

1. We soak the leg in cold water for a day. It is advisable to change it several times during this time. After 24 hours, scrape the upper layer from the entire surface of the leg with a knife. Thus, we remove not only burnt skin, but also an unpleasant smell.
   
   
   
   
2. Cut the leg, cut the tail and send it all to a pot or casket, pouring water. The meat should boil for 30-40 minutes. The first decoction should be drained if there is a need to get rid of the smell. After this time, we pour the decoction from the leg and tail. It is best to cook them for 7-8 hours. But if you have a pressure cooker, you can save time. Pour the meat with water (moderately so that the cold does not turn out to be liquid), add half the necessary portion of salt and cook for another 3 hours.
   
   
   
   
   
   
3. At the same time, we cut the shin and send it to cook on a slow heat for 3-4 hours.
   
   
   
   
4. Remove the leg and tail from the pressure cooker. We can see that the broth turned out to be rich, but yellow. To make the broth clean as a tear, we send it with meat to the Kazan and cook it on a small heat for 3-4 hours. The longer the better.
5. Immediately clean the onion only from the upper husk, which can be dirty, and leave clean. Then we stick a few cloves into it. That's how we send her to the cauldron. Now you do not have to catch cloves in a large container with broth.
   
   
   
   
6. Then add the same spices: bay leaf, black pepper ground and peas. Do not cover the lid so that the broth does not start to boil. We are waiting for that time to pass.
   
   
   
   
7. After 3-4 hours, we remove everything superfluous from the Kazan. Remove the bulb, collect bay leaves and remove fat from the surface of the broth.
8. Now for the long-awaited moment! We disassemble the cooked legs, tail and shin on fibers and distribute them by forms. Then we filter the broth and level the salinity to taste.
9. Now we crush the garlic, send it to a separate plate, pour a small amount of broth and leave it for a few minutes so that it is saturated with the garlic taste. After scooping it with a spoon and carefully filter through the strainer directly onto the meat in the form. Garlic should not get into the cold, only its taste. Pour the meat with the remaining broth and send the chill to freeze. You can not take it out in the cold or put it in the freezer. It is desirable to provide 3-5 ° C for freezing and place the forms so that the cold is evenly surrounded by cold on all sides.
   
   

Remove the frozen cold. You will be surprised how transparent it is! We remove the frozen greasy crust from it, slice it and serve it to the table. Bon appetit!





Now you know the most important cooking secrets chill. Use them and let the taste of your chill bring pleasure to everyone who tastes it!