But mother-in-law corrected my mistakes

I love the colder very much, that's just when I did before, I got it with me every time. Sometimes immediately grabbed, frozen and looked just perfectly, and sometimes even a day later he was like ordinary soup, and then it seemed that he had no reason to be saved. However, when I got married, my mother-in-law taught me the rules of cooking chill, so now he always frosts me perfectly, and it has now become even better than the previous one.

Common causes of non-frozen cold

First of all, the mother-in-law explained to me why sometimes my dish did not turn into a dwelling, but remained liquid, because in this, the secrets of cooking chilts are taken.

  1. If there is too much meat in the broth and very little cartilage and bones, it will be very difficult for him to frozen, since there are no substances in fillet, thanks to which the liquid "grasps". And there are many of them in the bones, legs, heads, so these products can not be neglected when making a dish.
  2. Too much water does not allow the cold to froze, so during cooking water should only cover all the ingredients, and the fire must be put to at least so that it does not have to top up, and then the fluids are quite enough until the end of cooking.
  3. It is believed that for complete readiness a dish should be made about six hours (when cooking from chicken offal - about four), so if the cooking time is greater or less necessary, then the colder will not work.
  4. Sometimes the hostesses simply do not wait that their dish will turn into jelly, and for this, the broth must stand in a cold place about eight hours. So in some cases it will be necessary to wait until the colder will freeze.

We save the dish by adding gelatin

Whatever it was, if even following the rules did not help you achieve the frozen of the chill, it is possible to fix everything. Since most often the dish seems to be liquid due to the shortages of substances, thanks to which the liquid is seized, it should be filled, and it is best to do with gelatin. It is only necessary to pour into the container and pour the glass of warm water, and then wait to the mixture of sweeping. Next, the keeper will need to put on fire, heat out good, and then fill the liquid into another pan.

After that, in a water bath, you will need to heat the gelatin so that it becomes hot, strain it and add to a pan with liquid broth. Now it will also be left to mix the contents, add spices, if necessary, decompose meat according to molds, and then pour them with a new bulral. After 8 hours of finding in a cold place, the chores will definitely be frozen!

Salvation of cold meat sub-products

Another reason for problems with frozen the dish may not be welded meat. And in this case, they can help chicken offal - cervix, wings, legs or a set for soup. These products should be rinsed well, and then weld in a small amount of water with the addition of spices. Then they drain the broth, and a failed choke shifted into another pan and put on fire. There it will have to boil, and then the liquid will need to write and pour into another container.

And when both of our broth are cool, they will only be connected together, add meat to them from a failed chill, mix well and decompose on the molds. And everything, now you only need to wait 8 hours, and the welded yes delicious colder will be ready!

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The colder has long been and, it must be said, justified, loved by the hostesses. After all, this dish is delicious, budget and most importantly - very useful. It has a lot of collagen, which is needed by our bones and joints, and when adding gelatin, it becomes even more useful.

Sometimes the mistress is upset, it seems to be everything, as always, and for some reason he did not frost. I wanted to pamper your delicious and satisfying dish, and we had to cook the usual soup ... Why did it happen? And what is the secret of his proper cooking? So that in vain does not suffer a question - will it freeze or will not freeze? Take into account our recommendations, and the colder will succeed with you!

How to cook keel so that he froze?

  • Cooking the cold is no difficulty. But this process is not fast - all its ingredients should be cooked on slow fire pretty long. So it happens that it seems that the time laid it was withstanding, and the components of the necessary are put on, and the keet did not frost. A pleasant in this, of course, is not enough, but not everything is lost - it can also be "reanimated." About this a little later.
  • For a good chill fit Pork and beef legs, pork knuckles and ears, chicken legs (not shin!) and Head . You can still First serrated meat Add, but it should not be much - it will not help anything so that the dish is frozen, but the finished product will come out more delicious and appetizing.
Pick up the right components
Pick up the right components
  • So, fill the saucepan, in which the colder, meat bones, a failure and veins will prepare, and fill them with water so that it is just a little bit with all these ingredients.
  • Cook all that you put in a saucepan, follows 4-5 hours - make sure that the meat is well from the bones lagging behind. But after a couple of hours after the boil, do not forget to salt the broth to your taste. In order for the whole gelatin from chicken paws and neck, it will take 3 hours, after that they can be pulled out from the boiling broth.
  • It is very important to remember that in already Cooking cold water does not fill. In order not to allow liquids to evaporate much, you need to fasten the burner. The contents of the pan should not be boiled violently, but only slightly "boull".
  • When the meat is already separated from the bones, it is necessary to remove all cooking products from the pan. You should give them a little cool. When the meat is already separate on a plate, you do not need to throw off the bones. Put them again into the broth and let them get away a couple of hours together with prepared vegetables - onions, carrots and pepper. And do not forget before the end of cooking to throw there Bay leaf and several fragrant pepper peas - They will give your idle spicy taste.
  • At this time it's time to do meat. Carefully inspect all the pieces to get small bones to them. After you see them absence, not completely cooled meat must be cut or tear up as you like - there are no preferences in it.
  • Small bones can also stay at the bottom of the pan, so the liquid is ready to strain the liquid Small colander, sieve or gauze.

Cold readiness can be very easy to check. Pour it into a small capacity, long holding it in the refrigerator. If soon the liquid becomes adhesive, it means that the saucepan is time to remove from the fire. But without this experiment, it is possible to determine whether the keeper will freeze. If, when cutting meat, it begins to stick and even glue the fingers - The keeper will freeze without gelatin.

  • Well, and then everything is completely simple. Pre-sliced ​​meat with added garlic, greens and onions (who like what) you need to decompose in Sudki, pour all this with broth, not yet cooled, and remove in a cold place. If you put it in the refrigerator, then after a few hours the colder will freeze.
Disassemble meat and pour broth
Disassemble meat and pour broth

And in order for and at room temperature, the journal has not been "tapping" on the festive table, then you can add to it during cooking gelatin .

What if the keet does not frozen: how to fix the situation?

If the keet froze badly, do not be mistaken: you can still fix it. How to do it:

  • Did not frozen - how to fix the gelatin? The gelling substance is the main ingredient of the chill, and if it is not enough, then the dish will not freeze, as it should be. It can be saved by the usual purchased gelatin - this is the option of salvation number 1.
Check the composition gelatin
Check the composition gelatin
  • The gelatin needs to be poured into the container, and guided by the instructions from the packaging, pour water - it should be warm, but not hot (if used boiling water, then lumps will appear and completely dissolve them very difficult). The usual content of the bag with gelatin - 20 g. It can be dissolved in two or three glasses of broth or water.
  • The gelatin mixture should be well swelling - it will take about 30-40 minutes. Non-frozen completely colder should be placed in a saucepan and warm on fire.
  • Fully melted liquid merges and focusing. The clumsy gelatin is heated on a water bath, then it needs to be stirred and strain.

IMPORTANT: Gelatin should not be too much, because the finished cold can become like rubber - the tasteless qualities does not add to him. how many Need gelatin to froze the cold? It all depends on the number of upcoming dishes. If it is assumed that the fuel will be only a few plates, it is enough to use 20% of the packaging.

  • Next, it remains only to pour it into hot broth and can be spilled if necessary. Next, everything is in the same order: meat decompose in Sudki, pour, put in the refrigerator.
  • Second option. If the keepes badly froze just because he would not even languish himself, then to digest him unpromisingly - all its useful qualities will disappear from this. Some hostesses fundamentally use gelatin. What to do that the choke froze without gelatin?
  • The best thing you can come up with is to buy it again Chicken legs, wings and shekes (You can simply soup). All this should be poured with a small amount of water and cook three hours, spilling and adding spices there. Next, it will be necessary to do everything as before: separate meat, strain broth.
  • In the pan, you need to warm up a non-frozen keel, a liquid to merge, cool somewhat.
  • Meat from the former and new broths should be mixed and decompose it on the sudrodies. And by connecting both broth, pour them meat cutting. And, of course, for a good frost, the choke should keep it in the refrigerator.
There is always the third way
There is always the third way

Why not frozen cold?

  • Why not frozen cold? Insufficient time for cooking. It should leave 4-5, or even more hours (if the portion is big).
  • There were few bones or failure in the broth. It is worth putting an approximately equal amount of bones and meat into the pan, then the keeper will definitely freeze and it will be tasty. If the water is more than meat, then the process of frosting will be questionable. More meat than liquids - the finished dish can be very dense like rubber.
  • Wrong cooking . It is impossible to cook the kelid on the fast fire, because the gelatin can be evaporated from the bones.
  • Non-quality ingredients. Bones, meat and vegetables need to be used only fresh and well washed, otherwise the colder will not freeze, and even the soup from it will not be delicious.
Watch the refrigerator to be included in the network and has a low temperature.
Watch the refrigerator to be included in the network and has a low temperature.

If you all take into account all this and when cooking the choke, adhere to our recommendations, then you will have a ransom product that your home and guests will appreciate. Bon Appetit!

We advise you to read articles that will answer your questions:

Video: Does not frozen: what to do?

Experienced homemade cooks know all the subtleties of cooking traditional dishes, moreover, they can make them more beautiful and tastier. But what, if the colder does not frozen even with strict adherence to the recipe, in our manual you will learn all the advice how to fix the thickness of the meat broth.

The jelly is always preparing in advance, and in any case you will have time to remake him.

Why doesn't chloride

The reason for the non-frozen jelly may be the most elementary. But in order not to throw away the dish, but to reanimate it and your efforts to figure out where you made a mistake.

  • The very first thing to be observed in the cooking chiller is time. Cooking a jelly need at least 4 hours , And if the portion is large to increase cooking time. During this time, the meat will become incredibly soft, the entire gelatin, which is in meat and the bone will have time, fully digested. If your choke is not frozen, first remember how many hours you prepared it.
  • The colder may not be frozen if you added little bones to broth . The ratio of meat and bones should be 1: 1. If you add more meat, the jelly will not freeze, and if more bones - the colder will be very dense, almost wooden.
  • Another reason not frozen jelly can hide in the wrong cooking. Cooking the cold is needed all the time on slow fire. If the first half an hour intensively cooking a jelly, natural gelatin can simply evaporate.
Why doesn't chloride
Why doesn't chloride
  • Also, the frozen cold depends on the quality of the ingredients. Choose a fresh meat, clean bones and correct seasonings. Also in the colder very often includes vegetables, they must be recently.
  • Be sure to rinse the ingredients well before cooking to remove all foreign odors and pollution I. If you are preparing a poultry jelly - extract meat in cold water with a small addition of salt.
  • So that the keet exactly froze, You can add pork ears to it, pork skin, animal tails . These parts are not suitable for cooking meat dishes, but for the chill they will fit perfectly. If you add these parts of the carcass - the jelly will definitely be the desired consistency.

What to do if the keet is not frozen

If your jelly froze badly - you just need to correct the error. To do this, we share a few tips, which will use experienced cooks and lovers.

Gelatin

The most first rescue tool for not frozen cold - gelatin. To do this, soak the gelatin in water for 30 minutes. Water should be slightly warm.

Then put an unrestal jelly in a pan and bring the mass to a boil. At this stage, you can overlook the dish if necessary. Then strain the broth from meat, the meat spread into pure bowls.

Gelatin heat in a water bath and add to broth. Mix everything thoroughly and fill with the broth pieces of meat.

Be sure to use high-quality gelatin and dissolve it correctly. If you just throw gelatin in the colder, he will take lumps and then do not reanimate the dish. Also from insoluble in advance gelatin broth can become muddy.

How to fix the liquid chill gelatin
How to fix the liquid chill gelatin

Meat broth

If, after boiling meat, you have a broth left, it will help save the unfaithful chore.

Take fresh chicken legs and boil them in meat broth for 1.5-2 hours. At 3 liters of fluid, take 400 g of chicken paws. Season the broth to taste salt, pepper, laurel sheet. Then straighten through the sieve several times.

A poorly frozen jelly put in a saucepan, boil. Strain the liquid chill through the sieve. The meat spread over the plates, and pour the Ude with a new broth.

The color and taste will not differ from the first option, maybe the journal will become even more tender.

Chicken sub-products

If the keet failed, it is not necessary to immediately throw it away or apply in the cooking of other dishes. If you still want to file a jelly to the table, weld an additional portion from chicken offal. Such broth will help the keeper from any meat - beef, pork, etc.

In a small pan, fold chicken offal (heads, paws, chicken ridge) and some chicken fillet. If you can, prepare a new portion of a jelly from poultry. Fill products with clean water, season your taste, you can add carrots. Boil the broth for 3 hours on slow fire.

After readiness, straighten the liquid into another pan, throw the bones, and the meat disassemble the fibers.

Failed jelly - boil, and also strain. Meat from the broth mix and spread back to the form. Both broth connect, and fill the meat fluid. Send a jelly to the refrigerator until it is frozen.

Secrets of the right chore

In order to save your time and cook a delicious cold - better stock in advance with the necessary knowledge. The most important thing is to organize the process correctly and use the correct ingredients.

Tips for cooking chille
Tips for cooking chille
  • Immediately after boiling, reduce the fire and cover the saucepan with a chill with a lid, but not completely - leave a small hole. Traditionally, the jelly prepared in the stove under the cover, there all the taste remains in a pot.
  • In the process of cooking dishes necessarily remove the foam. Otherwise, she will make a muddy jelly. Also, because of the insufficient foam, the keet is badly free, because light foam passes air. In this case, the top or bottom of your dish will be like water.
  • To find out whether the jelly is cooked correctly, a few minutes before the end of cooking, remove a piece of meat. Disassemble it on the fibers and if the product will adhere to the hands after cooling - the cold is ready. If the meat is rigid and disassembled poorly - cook the cold for at least 1 hour.
  • To 100% to be sure that the jelly will freeze, take care of the composition of the broth. Bones, pork or beef knuckles, chicken heads and paws must be present in the broth. It is they who allocate gelatin to form a jelly. Just boiled meat for several hours will remain a broth.

If the keet is not frozen - you know, in what direction to act and how to fix and improve your favorite dish.

Just let's agree immediately, in the future without confusion: here the cold and the jelly - the same thing. Some meat / bird, dressed in broth, disassembled on the bone and frozen in the same broth.

Clause number 1 - What to cook keet?

Variants are many. The cold and jelly boil out of any protein material rich in a connecting cloth with collagen - it will give us the gelatin necessary for frozen. It:

- the lower limbs of beef and pork carcass (as well as a large game) - which in different regions of our immense country are called whips and bulcrons, who are flaky, who are bulls, who are stools; swine hoofs; - ears, lips and stages of the same carcass (and From the game, especially the lips and ears of moose); - beef-calf tails; - bird neck (especially turkey); - bird legs - those who "with a pedicure"; Beef, bird and pork leather (without a sala).

In addition, meat is required in the chilly - and here you can put that your soul is pleased. I am most like a beef breast on the bone - the bone further improves the taste of the broth. But any other meat piece of beef, and game, and lamb, and turkey pulp / chicken / ducks / goose, and even though quail!

You can put any meat - beef, game, lamb, turkey pulp / chicken / ducks / goose

Clause number 2 - how much is the original product, so that everything is frozen?

In contrast to the added gelatin from the bag in the manufacture of a raw source material with a gelling, it is difficult to overdo it. It is unlikely that you put so much connective tissue into the pan that your cold will find it tightly. Rather, a reverse problem is possible - the deficiency of collagen. Let's consider this: on 4 liters of water (it should be filtered, room temperature) You will need no less than 2 kg of "highly aggregated" product. Plus pure meat - this is how much at home you have taken, but usually no less than 500 g.

Clause number 3 - What to add to the chill?

In order for the broth to be delicious, boil it like any other broth - with roasted to black subfalien on a dry frying pan (this is for the golden broth color) with a bulb and carrot-celery at will. Add stems of greenery and dry spices: black and fragrant peas pepper, Badyan, a little fresh ginger. If you certainly want a bay leaf (I can't get it out), put it for 5 minutes at the very beginning or at the very end - then he will give a little sort of fragrance, without this tangible smell of boiled cloth, which appears if he floats all the way there. Garlic in the colder usually put fresh, at the very end, when they spill - but I do not see anything criminal in that and throw a couple of crushed teeth into the pan.

Add green and dry spices to the chill to the cold: black and fragrant peas, badyan, a little fresh ginger.

Clause number 4 - How to cook transparent broth?

The method is only one - not to give broth to spill. When drilling fat makes broth muddy. They put the products in the pan, poured the water temperature with water, they brought to boil to boil to boil - and immediately reduce the fire to the very weak. You need that literally one or two "bungry" appeared on the surface every 15-20 seconds. Sounded for about twenty minutes of cooking removed foam. They put all the vegetables, herbs and spices. And all, leave him, let yourself be boiled. If you leave a saucepan without supervision (I do just that), put on top right on the broth of the parchment - so liquid will throw less. And if you do not sleep and go around the circles, with a strong bumping, you can pour a little water, just do not get drunk.

If you leave a saucepan without supervision, put the parchment circle straight on the broth - so liquid will flick less

Clause number 5 - How much cook?

So that a lot of high-quality gelling agent formed in the broth, time is required. Fast cold will not freeze !!! At least five hours, if a "highly aggressed" product prevails in a saucepan. But better - eight. And do not fix right away, let the broth with all his inner world to stand the hour or the other, slowly cooling. And then you will try for disassembly.

Clause number 6 - how to grind meat and what to do then

The principal approaches are two: in a meat grinder and handles, that is, a knife. I am a consistent supporter of the second option - the strained meat is easily disassembled on the fibers, and some parts of the connective tissue, which are relevant (which are more likely to make dogs), I'm finely ruptured. And the bone marrow from the naked bone from the bone immediately eaten with black bread and salt, paying from happiness. But here just last time, when I cooked the cold for my daughter's birthday, I got some very stable Zvenigorod Burenka. For 13 (!) Watch the cooking turned out to be excellent, just super-broth, but the meat did not want to boost, I had to grind it in the combine.

Further lay out the disassembled meat in the selected ass. - Usually wide and not particularly deep. Mix the part of the broth with finely chopped or missed through the press garlic (from 2 to 5 cloves per 1 liter of broth, to its taste), watering the garlic meat. Then neatly pour the violent to the broth. And put to stick in the refrigerator at four.

If the broth was greasy, all fat when frozen is frozen on the surface of the cold. It is most convenient to remove it before serving with a tablespoon warmed in hot water. If you want to "polish" the surface at the very end can be a piece of paper towel moistened in boiling water.

Mix the chopped meat with finely chopped or missed through the press garlic

We indulge the preliminarized broth

Clause number 6 - if the keet is not frozen

If you all did, as it is written above, this will not happen. But if you discovered this material when "everything is already" lost, one of two ways will save you:

If you have time - then jokes with an additional "highly aggregated" product - it is easier to buy chicken legs, they now lie in all supermarkets. We put the paws in the grade cold (!) Broth (at least 300 g per 1 liter), bring to a boil, boil 4 hours. If there are no time, then alas, ready gelatin. Cool part of the broth and soak or boil in it gelatin: and proportions, and the cooking method - in accordance with the instructions on the package. Mix with the rest of the broth and pour.

Clause number 7 - how to digest keel

Most often, this question arises if the colder is frozen. Well, it happens - they put it on the balcony and forgotten, and there -24 ° C. If you have not added to the broth gelatin from the bag, nothing terrible, your cold can be completely saved, you only need time (if you added, forget about the kelid, eat hashie). What you want to do:

Find out the keeper very gradually, in the coldest place of the refrigerator. Switch in a clean pan, cook meat on a new one. Immediately post the meat back to the dishes for the cold. It takes a slight fire to a boil to a boil and spend 5-7 minutes on the minimum heat. The meat will cool down and put it on the cold - but not to frost again, on the third time it will definitely not freeze! - for 3-4 hours. Ready.

But if you want to digest the keel, which has become bad smelling - do not work, it will not help, the Zombie poison will poison you just like an undequired. Throw ruthlessly.

We defrun the frozen cold

Fix the keeper into a pure saucepan

I bring the story from the cold to the boil

Kholotel in Multivarka

Perfect solution! Expand the "extinguishing" mode, put the products, pour cold water, salt, close the lid and press the button. If you have the function of the Skovarovka - then it will be ready for a literally in a couple of hours. If the usual multicooker is then after six. It is convenient that the water almost does not pump out, and it is not necessary to remove the foam - it is going on a dense sediment at the bottom, and then when polling, even through the sieve without a towel will remain on it. One minus - if you have a small multicooker, a lot of chill do not weld.

Experience of our readers

Marina Donskaya: I am preparing the keet from the elk hoofs and the elk lips. Here the main thing is not to overdo the hooves in which some unimaginable ratio is gelatin. You can add other spare parts from other animals, if desired.

Elena Grevtsova: The keeper cooks from the assortment - the beef naked, if you manage to buy - the tail, 2 chicken trees and the thigh of turkey. Bully, carrots, garlic, peas pepper, bay leaf, salt. To cook, disassemble, decompose on sudrodies, in every squeeze garlic and decorate the parsley greens (Scoop, yes). I apply with mustard and horseradish

Anna Turchevskaya : Beef naked, pulp with streaks, with a connecting cloth, which will give a lot of gelatin. Excellent if the tail. I am preparing in a multicooker lately. I do not turn, quite finely cutting, add garlic. We love not only pure meat, so everything that manages to remove from the bones is in business. Jelly should be less than meat. 1: 3, 1: 4.

Lika Averkieva: Instead of classic, make a pork ears with a barrel of roasted flour, and men. Or as an option - pork legs, boiled for a very long, pickled in their own broth with soy sauce, pepper and garlic. Further choose bones, lay the layers into the form, pour the brine and under the oppression.

Alena Koshkina. : Skill in the freezer What remains from cutting - heads, legs, ears, pigs, legs, and roosters, beef all sorts of strange parts, crucifixes. The church of the New Year for me is the holiday of release of freezers from the accumulated. Everything goes to the container of liters for 15 and in the oven until the morning. I do not decorate - I do not know how. But our grandmothers, rustic neighbors, after the holiday asked to wrap with them. It is said that the taste of how from their childhood.

Elena Zubareva: In recent years I make turkey and chicken wings from Neck. Cooking faster, freezes better. In broth onions, carrots. With the spilling of garlic, I do not regret.

Oxana Meyer. : Fresh legs, it is better from a farmer, that would be a straw burned, a knuckle or an old rooster, or a piece of beef, or pork not fat. On the 2nd five hours, with white roots at the end. Feed-roasted potatoes, rootishon, creamy sauce, horseradish, dijon is not acute.

Sergey Eroshenko : From the moose is preparing the most shock! Less often from the mixture - elk, a boar, a bear. Pushped lingonberry with a sweet mustard - the best sauce. And no decorations.

Oksana Swan : Mom cooked duck, he hardly freezes, chicken legs added. Delicious, gentle. I am a fan of beef, buy beef legs, neck, tail. I love, so that there was a rubber. Mom taught that salt 20 minutes before readiness, peas pepper, chruts - chopped garlic. I add a lot of season with a chabret, soul, rosemary, bitter pepper with flakes. In the container, too, laid chopped garlic.

Served as an independent snack, or liquid, bay by kvass in a plate, pre-cutting into pieces of medium sized. : Всегда в холодец добавляю потрошки гусиные (или других пернатых). Но варю печень отдельно, чтобы не испортить прозрачность холодца.

Sergey Lebedev: У нас в Костромской области в моем детстве варили из головы, свиной или телячьей. Подавали как самостоятельную закуску, либо жидким, залив квасом в тарелке, предварительно порезав на куски среднего размера.

But mother-in-law corrected my mistakes

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