Aspic Meat - General Cooking Principles
Meat is a high-protein product with a high content of fat and protein. Not everyone likes grilled meat or shish kebab, as such dishes seem very heavy to the stomach. And there is. However, this is not a reason to refuse such a useful dish! Try to cook aspic meat. Due to its special consistency, such a dish will seem light, and at the same time, it will retain the beneficial qualities of meat.
For aspic, you will need meat (beef or pork), vegetables, gelatin. It is gelatin that is "responsible" for making the filler thickened. If you plan to make aspic from poultry meat, for example, from chicken, then a huge amount of natural gelatin is found in the wings and legs. Cook the broth from these parts, and you can do without the store powder.
Aspic Meat - Preparing Food and Cookware
Aspic meat is meat pieces frozen in jelly. The dish is very tasty and seemingly light due to the fact that the meat is not fried in butter, but cooked. You can cook a meal just from meat, without burdening it with additives, and you can dilute the taste with vegetables and even fruits.
What is the best way to serve as a filler? We recommend spilling the dish while it is still not frozen in small silicone molds for cupcakes. The resulting dish will look very appetizing, and it will be convenient to eat it. However, many hostesses give the jeep to become frozen in a large plate, and then cut it into parts with a knife.
Meat recipes:
Recipe 1: Bulk Meat
Prepare aspic from beef without any additives and vegetables. Beef we tear into thin fibers, so the finished dish will be like a delicious paperweight.
Ingredients Required:
- Purified water - 2 liters
- Beef (tenderloin) - 320-350 grams
- Gelatin package - 1 piece (20 grams)
- Salt and spices
- Fresh parsley
Cooking method:
- Cook the meat for the filler. To do this, wash it and cut out the films and tendons. Dip the beef in boiling water, salt it, add a couple of bay leaves. When the meat boils, remove the foam with a skimmer. For full cooking, you need to cook the meat for at least seventy minutes.
- Remove the meat from the broth, cool it completely and disassemble it into the fibers.
- Gelatin from the bag must be filled with water, allowed to swell.
- The resulting broth must be drained twice to full transparency. Put it on the fire and pour in the gelatin. As soon as the first bubbles appear on the surface of the broth, turn off the stove.
- Cut the greens. In the form, which will solidify aspic, put a pinch of parsley and meat fibers. Pour all the broth with gelatin.
Recipe 2: Aspic Meat with Carrots
This jellied meat will be special thanks to the golden color of the broth and the presence of carrots among other components.
Ingredients Required:
- 1.8 liters of purified water
- Veal - 310-340 grams
- Carrots - 2 pieces
- Bay leaf
- Gelatin - 1 bag (20 grams)
- Parsley
- Salt
Cooking method:
- Dip the veal in water, salt it. As soon as the water boils, remove the foam with a skimmer and make the fire smaller. In the water, lower the bay leaf and salt.
- Peel the carrots and lower them into the pan as a whole. Cook meat for about fifty minutes.
- Remove the prepared meat, carrots and cut the ingredients into cubes with a knife, after they have been cooled.
- Gelatin needs to be filled in with hot water and to allow it to swell.
- Strain the broth twice, then put on the fire and pour the gelatin into it. As soon as the broth boils, remove it from the stove.
- In the form, where the aspic will thicken, you need to put a pinch of greens, meat and carrots, and then pour the broth.
Recipe 3: Jellied Meat with Cranberries
Do you believe that meat can be deliciously combined with berries? Why not! There are a large number of berry sauces that are served with roast pork or kebab lula. We will cook aspic meat with cranberries.
Ingredients Required:
- Purified water for filler - 1.8 liters
- Pork - 320 grams
- Cranberry - 80 grams
- Fresh herbs (dill and parsley)
- Gelatin - 20 grams
- Bay leaf
- Salt
Cooking method:
- Meat need to wash and remove unnecessary film.
- Put a pot filled with water on the fire and put the meat in there.
- As soon as the liquid boils, salt it and remove the foam. Add bay leaf to broth.
- Boil the pork for about fifty minutes, after which the meat must be removed, cooled and cut into cubes.
- Gelatin pour water, stir and allow to swell.
- Strain the resulting broth, put on the fire and pour gelatin into it. Heat but do not boil.
- Chop the greens, wash the cranberries.
- Spread the cranberries with greens, pieces of meat and pour over the broth.
Recipe 4: Bulk Meat (Mix)
Prepare a delicious aspic by mixing different types of meat. This may be beef and pork, rabbit and lamb, or the additive in the form of poultry meat. We will take veal and chicken for such a flooder. For filling we will use chicken broth.
Ingredients Required:
- Purified water for meat filler - 3.5 liters
- Chicken fillet - 220 grams
- Veal - 220 grams
- Gelatin - 1 bag (20 grams)
- Fresh greens
- Salt
Cooking method:
- Rinse the veal and chicken and boil in different containers. Boil fillets for twenty minutes, and veal - about an hour.
- We do not need liquid from beef, but strain the broth in which the chicken is cooked and set on fire. In a separate glass you need to dilute the gelatin with water and pour it into the pan with chicken broth. Heat but do not boil.
- Meat should be divided into fibers, chopped greens.
- Spread the meat and greens in the forms and cover with chicken broth.
Recipe 5: Aspic Meat with Egg
Even from the usual dishes you can create something new and unusual. Try cooking jellied meat with egg white and vegetables.
Ingredients Required:
- Purified water for filler - 2.2 liters
- Beef - 360 grams
- Egg - 3 pieces
- Carrot - 1 piece
- Broccoli - 200 grams
- Fresh parsley
- Gelatin - 20 grams (1 package)
- Bay leaf - 1 piece
- Salt
Cooking method:
- We wash the beef and set it to boil, placing lavrushka in the water and salt it. Meat need to cook for at least an hour.
- As soon as the water in the pot boils, you need to remove the foam and put the whole carrot and broccoli there. Broccoli extract after 15 minutes and finely cut.
- Put the boiled egg hard boiled. We do not need yolks, and cut the whites into cubes.
- An hour later, we get carrots and meat from the pan. Cool the meat and cut it into cubes with the carrot. Chop the greens.
- Dissolve gelatin with water, add to broth and heat.
- Spread the ingredients in molds and cover with broth.
Salty meat - secrets and tips from the best chefs
- When the hostess prepares the filler, the question always arises: "Where should it freeze?" Many people prefer the refrigerator as a simple and fast way, but cooks recommend giving the fill to a jar in another cool place. The fact is that there is enough gelatin in the dish, and therefore it will inevitably thicken, just not so fast. In addition, in the fridge, jellied meat will surely incorporate "unnecessary" odors.
- Very strong in flavor and seasoning suitable for meat - parsley root. We are used to using greens, but the roots have an even more pleasant and unusual smell. Add it to the broth after it boils.
- To fill the meat was brownish, add the onion to the broth, without removing the husk from it. The broth will be completely transparent if you cook the meat without additives, and then strain it twice.
- Taste of jellied meat can be varied by adding fresh sweet pepper or apple.
- Serve the cooked jellied meat with mustard, mayonnaise or sour cream. You can make the sauce yourself. For example, like this: combine two raw egg yolks, a third cup of olive oil, mustard powder and chopped black olives. Beat the sauce with a blender until smooth and creamy. If desired, you can add dried tomatoes, capers, garlic, dried Provencal herbs. This sauce can be used as a seasoning for meat and fish. If you see, then the sauce is stratified, then just mix it with a spoon. The sauce is not recommended to store more than two days.
- How to serve aspic meat? Some housewives spread pieces of jellied on cold croutons and poured on top of white sauce.
