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Recipe Holods without gelatin
Most housewives cook cold only on holidays. Not because it’s some complicated dish with rare ingredients, but because it takes some effort and time to prepare. Someone prepares a chill with gelatin, and someone spends several hours only to the fact that the chill was festively decorated.
So. how to cook chill As simple as possible, so you want to cook it more than once a year, but still a little more often? This is exactly what our article today is about. Nothing superfluous, just broth, meat and a little time to cool down. Here we go!
Transparent cold Ingredients
Preparation
Such cold average 3-5 days. This is when you consider that you have previously removed excess fat from the surface. If not, the expiration date increases by a couple of days. Otherwise, the cold can sour, be careful with this.
And if there is a desire to decorate the dish, we recommend pouring the chill into curly saucers to turn them into deeper plates. Then cold is more convenient to serve in portions.
So. how to cook chill As simple as possible, so you want to cook it more than once a year, but still a little more often? This is exactly what our article today is about. Nothing superfluous, just broth, meat and a little time to cool down. Here we go!
Transparent cold Ingredients
- 1, 7kg pork handlebar
- bow
- carrot
- 4 liters of water
- 4 bay leaves
- 8 peas of sweet pepper
- 8 tooth. Garlic
- 1 tbsp salt
Preparation
- The shank or steering wheel must be sawn. Ask the store to cut your shank into a few pieces. You do not need to cut it, because in this case there will be many small bones. If you want very meaty, add another 300 grams of meat.
- Prepare the steering wheel: fill it with water for 15 minutes, then drain the water, and add clean water to the meat and hold the steering wheel in it for another 15 minutes. With the help of a knife scraped off the handlebar top layer of skin, dirt and so on. Peel the onions and carrots. Together with meat, put vegetables in a deep pan and pour it with 4 liters of water. Put it on a little fire.
- At a minimum heat, products should languish for about 5 hours. At this time, foam will appear, which you need to carefully collect with a spoon. There should be no boiling water, only a slight movement on the surface of the water. Otherwise, the cold will be cloudy.
- After 5 hours, add salt, pepper and laurel. Give the dish another half hour on the stove. The meat should almost move away from the bone.
- Take out the meat and divide it into fibers. Then spread out portioned on plates. Throw away the onions, the peppers and the storehouse. If desired, cut the carrots and add to the meat. Squeeze 2 cloves of garlic on a plate and add to meat and carrots.
- Pour the plates with broth and let the future chill cool to room temperature. Then send them to the fridge overnight. CouncilIf you do not like the layer of fat on the surface of the chill, before sending it to the refrigerator, quickly wet the top of the broth with a napkin. This is how the napkin absorbs excess fat. For reliability, repeat these manipulations several times. In 5-8 hours, the dish will be ready. Bon appetit!
Such cold average 3-5 days. This is when you consider that you have previously removed excess fat from the surface. If not, the expiration date increases by a couple of days. Otherwise, the cold can sour, be careful with this.
And if there is a desire to decorate the dish, we recommend pouring the chill into curly saucers to turn them into deeper plates. Then cold is more convenient to serve in portions.
