Boil jellied meat in a pressure cooker for 1.5-3 hours

How long does it take to cook jellied meat in a pressure cooker?

First, prepare the ingredients of the jellied meat. It can be pork or beef legs, ears, tail, cheeks, shank, chicken, or just flesh. Then everything must be thoroughly cleaned and washed. Don't forget about vegetables. Of course, it will be onions and carrots. They also need to be cleaned.

Now put the ingredients in the bowl of the pressure cooker, don't grind the vegetables. If you cook jellied meat with chicken, then it must be cut into large pieces. Add salt, black peppercorns, bay leaves and 1-2 glasses of wine or port. Pour boiling water over everything so that the meat is completely covered. And select the "Jellied" or "Meat" mode and cook aspic with chicken in a pressure cooker for 2.5 hours.

If you are using beef, cook jellied meat in a pressure cooker for 3 hours. Put only pork, you need to cook for 1.5 hours. In this case, the valve must be closed. When the beep sounds, let the pressure drop spontaneously. It is recommended that the dish be infused for several hours, that is, do not open the pressure cooker, but allow it to cool. Then remove the excess fat from the top. We take out the vegetables, they are no longer used. Then we disassemble the meat. You can put it on plates in large or small pieces, or you can twist it in a meat grinder. After pouring broth, it is better to strain it. Then we wait until it cools completely and put it in the refrigerator overnight.

Everything is ready in the morning. The dish can be garnished with herbs, boiled carrots and eggs, or simply laid out on lettuce leaves. In general, who has any fantasies. Of course, you don't need to decorate.

Serve with mustard or horseradish. Also, you can add a little 9% vinegar to the jellied meat.

Small Tips

1. Onions can be husked, but the tails can be cut off on both sides.
2. If you like garlic, add it as you pour the broth into bowls.
3. Be careful with salt, it is better to add later.
4. Large pieces of pulp are preferred.
5. Do you want the jellied meat to be completely transparent? To do this, first bring everything to a boil in a saucepan, drain and rinse. Repeat the procedure if necessary.
6. Put the decorations on the bottom of the mold, and when the jellied meat hardens, hold the container in hot water for a few seconds and turn it over onto a dish.

Jellied meat is a tasty and healthy dish

The calorie content of jellied meat is 203.64 kcal. It contains: proteins - 16.61 grams, fats - 15.25 grams, carbohydrates - 3.1 grams.

For children, it is better to introduce jellied meat into the diet from the age of 3.

How much jellied meat is cooked in a pressure cooker
Boil jellied meat in a pressure cooker for 1.5-3 hours

Source: cafe-poisk.ru

How to cook jellied meat in a pressure cooker?

How to cook jellied meat in a pressure cooker? What is jellied meat made of? What do you need to cook jellied meat in a pressure cooker? How much should you cook it? What spices should I add and how much salt should I add? When do you need to salt jellied meat, before cooking, in the middle or at the end? With what is better and tastier to serve jellied meat on the table? How many hours before cooking can you keep meat for jellied meat in seasonings and spices, for a great smell and taste? How much water do you need to put in the pressure cooker to prevent it from running off the top? What can replace a pressure cooker? I don't have a pressure cooker, can I cook jellied meat in a regular saucepan? What is the difference between jellied meat boiled in a regular saucepan and boiled in a pressure cooker? How much horseradish should be added to the jellied meat?

I'll start with the end of your question. In my life, I cooked jellied meat (although I like to call it jelly more) in different ways, but recently I stopped at this option: I cook in a slow cooker for a start (for a long time, but it’s worth it and you don’t need to follow it). In a saucepan, all the time you need to remove the foam, etc., in a multicooker this does not need to be done at all. And so we take 700 grams of boneless beef (I love the thin edge), 2 pork legs, onions and carrots (we do not cut them, we throw them whole), and at the end of cooking we take them out and just throw them away as unnecessary. We put all this goodness on "stewing" for 6-7 hours at will, for an hour salt, pepper, add spices, etc. Next, pour it into plates, after cutting the meat finely and finely (I personally use my fingers to touch it from small bones). And in the refrigerator for three hours. Personally, I do not add gelatin, everything freezes so perfectly for me.

The jellied meat in the pressure cooker turns out to be really tasty. I cooked like this: You need to take one pork knuckle (so that it is not fatty, meaty), one pork leg, a kilogram of beef, one unpeeled onion, peppercorns, bay leaf. All this must be compactly packed into a pressure cooker and filled with three liters of water, salt with two tablespoons of fine salt. After spinning the pressure cooker, I wait until the steam begins to flow in a thin stream, I turn down the heat and cook for 40 minutes - an hour. Then the pan cools down, the pressure drops, I unscrew the valve and open it. Now you need garlic, finely chop it with a fork and put it on plates and fill it with the resulting broth, as a result, the jellied meat turns out to be transparent, not greasy and rich!
In ordinary jellied meat from long cooking, there is a taste of pork garlic, and when I cook in a pressure cooker, this does not happen.
I am very happy with the result!

More recently, on Easter, I cooked jellied meat in a pressure cooker. The difference between cooking jellied meat in a pressure cooker and a regular pan is only in the duration of cooking, it will be twice as fast. They taste the same. Most of all, the taste depends on the quality of the meat. Therefore, I'll start with what kind of meat you need to buy for jellied meat. I choose several varieties of meat for jellied meat - this is beef on the bone - 1 kg, pork, you can shank - 1 kg, 2 pork legs, beef leg, 2 chicken legs.
I rinse the meat thoroughly and put it in the pressure cooker. I fill up with water to a maximum of a 6 liter pressure cooker. I bring it to a boil, remove the foam, then add spices - bay leaf, allspice, black peppercorns, salt to taste. Try the broth, it should be a little salty.
Boil jellied meat for 2-2.5 hours over low heat. After this time, turn off the stove and let the pan cool slightly. After that, it can be opened, disassembled and cooled in the refrigerator. Serve with horseradish or mustard.

Rinse the pork well. You can soak it in cold water overnight to make it softer and much juicier. Put the meat in the pressure cooker, you need to salt immediately, for 1 kg, one large spoon with a slide. Put pepper in peas and immediately bay leaf. I also add a whole onion and garlic. Pour water almost to the end, because you need broth. I cook for five hours without opening the lid.

Pork legs, you can wash the head, and the meat itself, wash it under running water, put it in a pressure cooker, set the pressure and remove the foam, add salt to taste, pepper with black pepper, you can add peppercorns, one onion, carrots, and a couple of garlic cloves. I cook it all for about 40-50 minutes, this is enough, because pork is cooked quickly. As the meat cools, cut into cubes and pour the broth, and into the refrigerator. All jellied meat is ready.

Nobody will tell you the exact time for cooking jellied meat, since for this you need to know the company of your pressure cooker in which you are going to cook, its technical capabilities, power. Usually it is about 1.5 hours.
We take pork knuckles 2 pieces, Half a chicken, Three onions are possible and as little as anyone likes. One large carrot. Bay leaf, peppercorns. Wash the pork knuckles and chicken well and cut into several parts, cut the onion and carrots, then put all the products into the pressure cooker and pour water up to the upper mark. Set the program to jellied meat.

How to cook jellied meat in a pressure cooker?
How to cook jellied meat in a pressure cooker? How to cook jellied meat in a pressure cooker? What is jellied meat made of? What do you need to cook jellied meat in a pressure cooker? How much should you cook it? What spices to add and

Source: women-faq.ru

Pressure cooker

... the art of cooking is easy ...

Jellied meat in a pressure cooker

Let's step back from tradition and cook jellied meat in a pressure cooker in three hours. Tempting idea?

To bring it to life, we need a pressure cooker (for example, the Varya pressure cooker), and the following ingredients:

• beef shank - one and a half kilograms
• chicken or, better, an old rooster - one kilogram
• a pair of pig ears
• two well-washed onions in husks
• parsley root (for an amateur)
• a few peas of allspice
• a dozen black peppercorns
• peeled carrots (for an amateur)
• Bay leaf

If you are preparing the jelly for the first time, do not add a lot of spices, they can "hamper" the real meat taste. The onion in the husk during cooking will give the broth a slightly golden tone. Put the bay leaf at the beginning of cooking, then when you remove the foam, remove it, otherwise the overcooked lavrushka will make the broth bitter.

So, wash all this meat splendor, clean the shank and ears with a knife, if necessary, and put it in a pressure cooker (if you are cooking in a wonderful pan for the first time, then read on how to use a pressure cooker). Pour water, it should cover the meat with more than 5-6 centimeters. We put spices, roots and onions.

We put the pressure cooker on the fire, but do not close it. We bring our future jellied meat to a boil and, while it boils, we do two very important things: we carefully remove the foam so that our jelly is transparent and beautiful, we take out the bay leaf, it has already given its aroma to the broth. It is worth noting that due to the specifics of cooking, dishes with spices cooked in a pressure cooker have a richer taste and smell.

After all the procedures, you must close the lid of the pressure cooker and cook our jellied meat on low heat three hours... In order to understand that the accelerated cooking process has begun, it is enough to hear the characteristic sounds emitted by the pressure regulator valve. It is at this moment that we reduce the fire.

After three hours, remove the pressure cooker from the heat and turn the pressure regulator to the decompression position. Some people put the pressure cooker under cold water, in which case it is necessary to ensure that no water accidentally gets into the valve. After the pressure in the pressure cooker has dropped, the lid can be removed from the cooker.

After that, it remains for us to take out the meat, disassemble it and arrange it into shapes. Then put crushed garlic, half an egg, a slice of pickled cucumber on the meat and pour the broth. You can strain it beforehand. Leave the forms with broth on the table until cooled, then close the lids and put in the refrigerator. You can serve jelly with mustard, horseradish and a shot of vodka.

Aspic in a pressure cooker recipe with photos step by step
Do you want to cook jellied meat in a pressure cooker? The recipe for a delicious jellied meat in a pressure cooker on the website about pressure cookers.

Source: scorovarka.ru

Prepare yourself!

Chicken jelly in a pressure cooker

Chicken jelly in the Redmond pressure cooker

Hello, Dear readers of the site Prepare I myself want to share with you as possible, very simple, to cook delicious.

Used for cooking multicooker-pressure cooker firms Redmond which has the following characteristics:

• Power consumption - 900 watts.
• The volume of the bowl is 5 liters.

For cooking chicken jellied meat would need:

• Chicken - 1 pc. (you can use both whole and chicken legs, drumsticks, thighs).
• Onions - 1 - 2 heads.
• Bay leaf.
• Garlic - 3-4 cloves.
• Pepper peas.
• Gelatin - 1 sachet (if desired, the jelly freezes without adding it).
• Spices to taste.
• Salt.

We prepare the chicken, dry it a little.

We place chicken into the bowl multicooker-pressure cooker.

Add the onion, the onion can be peeled, or the husk can be left to give the broth a more beautiful color.

Add bay leaves.

And spices, if you decide to cook aspic with their addition.

Fill with water and set the time to 1 hour, in the extinguishing mode (on other pressure cookers the name of the mode may differ).

At the end of the specified time, we take out the meat, let it cool and separate it from the bones.

If you decide to add gelatin, dissolve it in the broth and put it on stewing again for 5 - 10 minutes.

We lay out the meat in containers.

And in each, chop one clove with a garlic press.

Now you can pour the ready-made broth, remove the onion, if you wish, you can strain the broth.

Chicken aspic almost ready, you can decorate with herbs and leave to cool, first at room temperature, and then put in a cool place, for example, in a refrigerator.

I tried to cook chicken jelly in a pressure cooker from different amounts of chicken and from different parts, with and without the addition of gelatin, the jellied meat always solidified and turned out to be very tasty.

Try to cook it by all means, I am sure you and your guests will like it very much, I hope the recipe is chicken jelly in a pressure cooker was helpful.

We recommend that you pay attention to what to buy now pressure cooker- a slow cooker Redmond, like other models, at a very favorable price, you can follow the link, for example, one of the options - Redmond RMC-M4502 Black multicooker.

Prepare yourself!
Chicken jellied meat in the Redmond pressure cooker .. Hello, Dear readers of the site Prepare It myself, I want to share with you as possible, very simple, to cook delicious chicken jellied meat in a pressure cooker .. For cooking, we used a slow cooker ...

Source: prigotovka-sam.ru

Jellied meat in a multicooker pressure cooker

Jellied meat in a multicooker pressure cooker, recipe with photo

Not a single festive meal is complete without this dish. Guess what dish I will cook. Of course, jellied meat! To speed up the process, I will cook the meat in a pressure cooker, but if you don't have one, then it's okay, you can cook it in an ordinary saucepan, but it will take more time. Much more time.

The most delicious jellied meat is obtained from different types of meat, so I will use three types of meat - pork, beef and chicken. Such jellied meat is an ideal dish for the New Year's table, it is also ideal in terms of preparation - it can be prepared in advance, because on New Year's Eve the housewives have so much trouble.

To cook jellied meat in a multicooker-pressure cooker you will need:

Pork legs - 2 pcs;

Pork shank - 1 piece;

Beef on the bone - 500 gr;

Chicken legs - 2 pcs;

Onion - 1 pc;

Garlic - 1 head;

Recipe for cooking jellied meat in a multicooker-pressure cooker:

1. Wash all meat well. Pay special attention to the legs - you need to wash them very carefully.

2. Put all the meat, onion and carrots in the pressure cooker. Salt to your taste.

3. Cook in a multicooker-pressure cooker for 75 minutes. Meat program. This time is enough for the meat to boil and separate well from the bones.

If you do not use a multicooker-pressure cooker, then you need to cook the meat for 5-6 hours over low heat, so that the broth does not boil, but slightly "gurgles". Check if the broth has boiled away?

4. Separate the meat from the bones and chop it finely. You can pass it through a meat grinder - it's all for everybody. I like chopped boiled meat more, then the taste is better felt.

5. Add chopped garlic and black pepper to the meat. Mix everything thoroughly.

6. Divide the meat into tins and pour over the strained broth. Strain it so that small bones do not get into our dish!

You can mix the meat with the broth, then the jellied meat will turn out to be of the same consistency. If the broth is simply poured on top and not mixed, then the jellied meat will turn out in layers: a layer of meat and a layer of jelly. Also for an amateur.

You can choose dishes for jellied meat according to your taste, for beauty I pour them into small molds - such jellied meat can be served in portions, it will look very nice on the festive table. And from large forms, jellied meat will need to be cut into pieces before serving.

7. Refrigerate for 8 hours. Or just a cold place. Be patient and wait. I usually bet at night, but in the morning you can try! Delicious with homemade mustard.

If you are afraid that the jellied meat will not freeze, then you can add gelatin to it in front of the refrigerator. But I never did that, the jellied meat always froze perfectly. To do this, you must definitely use pork or beef legs or heads. Gelling substances are released from the cartilaginous tissue, which then help the jellied meat to solidify.

Jellied meat is a fairly high-calorie dish, so serve it with a vegetable salad: Greek, beetroot or any other.

The multicooker pressure cooker is an amazing device! Speeds up the preparation of "long" meals. But it is also pleasant to cook ordinary dishes in it.

And what a wonderful chicken pilaf turns out in a multicooker-pressure cooker! If you do not have this wonderful kitchen appliance yet, be sure to think about purchasing it. After all, the multicooker simplifies the preparation of various dishes so much!

Jellied meat in an hour and a half in a multicooker-pressure cooker

In all honesty, I honestly admit that I just love jellied meat! At the time, until I had a cartoon, I cooked this dish much less often than now, due to the length of the process. I don't even want to remember - it took 4-5 hours last time ... Now, with the advent of the miracle technology Philips HD2173, cooking jellied meat in a multicooker-pressure cooker takes less than two hours! Now I will tell you how to cook this dish quickly and tasty!

• Pork shank - 1.5 kg,
• onions, carrots, garlic, celery root;
• salt, spices - to taste.

Complexity: simple Preparation time: 20 minutes Cooking time: 1 hour 30 minutes

Servings: 6

Preparation and cooking of jellied meat in a multicooker-pressure cooker

For this jellied meat, I chose a large meat shank and did not add any more meat. My mom often uses several types of meat products, including chicken.

Before putting this wonderful leg in a saucepan, I thoroughly peel the top layer of the skin with a knife and rinse it several times with water. Also, meat can be soaked in water in advance.

I put in the pork without cutting it into pieces, which caused it to cook 30 minutes longer than I had planned. Next time I will definitely cut it!

Peel the onion, celery root and carrot. I don't like boiled carrots, so I use them in small quantities. I put it in a multicooker bowl for meat. I add peppercorns, bay leaves and always celery root.

The water, with which I will pour all this, or rather the broth, I cook, as always, in advance. I add salt and some favorite spices to boiled water. I pour the broth into a saucepan so that it completely covers the meat. I close the lid. So, everything is ready, it remains only to choose the desired program. What is good about a multicooker-pressure cooker is that it is both a multicooker, which provides slow cooking (simmering), and a pressure cooker, which, due to its capabilities, cooks under pressure many times faster.

This time I want to use a pressure cooker. Be sure to close the valve on the lid! I select the SPEEDER mode in the menu. The next step will be to choose the desired dish, and this is COLD. This is the name of the cooking program, so the choice is very easy. I choose the time manually - 59 minutes. This time is usually sufficient when the meat is cut into small pieces. As I wrote above, the pork I cooked was a large, whole piece. After the selected time has elapsed, I decided to add another 30 minutes.

In total, it took me 1 hour and 30 minutes to cook.

I wait for 10-15 minutes and open the lid. I carefully remove the meat and cut it, disassemble it into small pieces - fibers. I don't use boiled onions. But you can decorate the jellied meat with carrots by cutting it into circles (you can make flowers or any other figures).

I put the meat in the cooked dish and pour in the broth.

I put finely chopped garlic and dill in each bowl filled with broth. In the summer, I put this yummy in the refrigerator, having previously cooled it to the desired temperature. And in winter, my refrigerator is a balcony! There I sent this tasty and satisfying dish to cool.

I really love jellied meat with hot potatoes.

I wish you all Bon appetit!

Jellied meat in a multicooker-pressure cooker

Hello dear guests and regular readers of the site! I want to offer you a recipe for jellied meat in a multicooker pressure cooker. I already cooked jellied meat in a Panasonic multicooker (a step-by-step recipe can be found here), now I decided to try my pressure cooker multicooker. In a minimal time, the rich and aromatic jellied meat was ready! She coped with this task brilliantly! : good:

• Pork shanks - 2 pcs.
• Chicken - 0.5 carcasses
• Onions - 1-3 pcs.
• Carrots - 1 pc.
• Peppercorns
• Bay leaf
• Garlic

How to cook jellied meat in a multicooker-pressure cooker:

I cooked jellied meat in a Redmond multicooker-pressure cooker - RM 4506 (900 W power, 5 L bowl).

Wash the pork shanks and chicken (cut the chicken into several parts so that everything fits in the bowl, I used half of the carcass).

Put the meat in a multicooker-pressure cooker bowl, add peeled onions and carrots (you don't need to chop vegetables), salt, add peppercorns and bay leaf.

Fill with water up to the maximum allowable mark, close the lid, set the steam outlet valve to the “Closed” position.

Select the "Stew / Pilaf" mode, time 45 minutes. After the sound signal about the end of cooking, press the same program again a second time. I cooked jellied meat in the evening, after the second multicooker announced the end of cooking, I turned it off (did not open the valve) and left it overnight. But you can let off steam and open the lid.

Now you need to get the meat out of the bowl, free it from the bones and cut it with a knife. Add chopped garlic to it, mix and put in jellied meat molds.

Strain the broth and pour over the meat.

Put in the refrigerator to solidify.

Jellied meat in a multicooker-pressure cooker is ready! : good:

Best regards, Oksana.

How to cook pork shank jellied meat in a multicooker pressure cooker

For the holiday, every hostess wants to pamper guests and households with tasty dishes, and jellied meat is a frequent guest at many feasts. On New Year's and Christmas, almost every festive table is either aspic or aspic of fish, tongue, and is crowned with mustard or horseradish contentment. So, today we will learn how to cook pork shank jellied meat in a multicooker-pressure cooker, delicious, rich and satisfying.

• Pork shank - 1 - 2 pieces (about 1 kg.);
• onion - 1 head;
• carrots - 1 piece (large);
• fresh herbs or their stalks;
• salt to taste;
• seasoning for jellied meat - 1 tbsp. spoon;
• bay leaf - 2 pieces;
• water - 2 liters;
• garlic - 3 - 4 cloves;
• leaves of fresh herbs, pickled cucumber for serving aspic.

How to cook jellied meat in a multicooker-pressure cooker

We offer you a step-by-step recipe with a photo of jellied meat in a multicooker-pressure cooker, which will help even a novice cook to master this dish.

Rinse the pork shanks. Peel carrots and onions. Tie the stalks of greenery with a thread (use a thread without dyes.).

How much to cook jellied meat in a slow cooker? This question arises for everyone who cooks it for the first time in this wonderful saucepan. In this model of a multicooker-pressure cooker (Unit with a power of 900 W.), the cooking process takes place under pressure, so 90 minutes will be enough for you for the meat to boil well and move away from the bone.

Aspic from pork legs in a multicooker-pressure cooker is ready, you just need to put it on a flat dish, turning the mold with the frozen mass over.

Now you know the recipe for how to cook jellied meat in a slow cooker and please your friends with this delicious dish.

Enjoy your meal!

Jellied meat in a multicooker pressure cooker
Jellied meat in a multicooker pressure cooker, a recipe with a photo Not a single festive feast can do without this dish. Can you guess which dish I will cook ??? Of course, jellied meat! To speed up the process - meat ...

Cooking jellied meat, so beloved by many, is a laborious and lengthy process. Therefore, we usually cook it infrequently. However, there is a way to shorten the cooking time of this royal (yes, yes, jellied meat in Russia since ancient times was considered precisely the royal food) dishes - use a pressure cooker. How long does it take to cook jellied meat in a pressure cooker on gas - here the opinions of the hostesses are divided: some argue that jellied meat can be cooked in a pressure cooker in an hour, others are sure that a delicious jellied meat cooked in a pressure cooker takes at least 3 hours. I think that an objective conclusion about the cooking time of jellied meat in a pressure cooker can be made based only on our own experience. I have been using the proposed recipe for more than one year and it seems perfect to me.

How to cook jellied meat in a pressure cooker - a step by step recipe

Kitchen appliances and utensils: saucepan, pressure cooker, colander.

Ingredients

Beef shank	1.5KG
Pork leg	1 PC.
Pork on the bone	0.5KG
Chicken wings	1 kg
Turkey neck	1 PC.
Onion	1 PC.
Carrot	1 PC.
Garlic	taste
Black peppercorns	taste
Allspice peas	taste
Bay leaf	2 pcs.
Parsley	taste
Salt	taste

As for the set of meat - it all depends on preferences. The main thing is that such components are present, in which there is a lot of collagen, providing solidification of the broth. The proposed version has all this. The same recipe is relevant if you cook jellied meat in a pressure cooker from pork shank and pork legs.

Cooking jellied meat in a pressure cooker

Cook jellied meat

1. Wash the meat thoroughly and put it first in a regular saucepan. Fill with cold water. Bring to a boil, boil for literally 5 minutes, removing the intensively emerging foam. Then turn off the heat and drain the broth. This is done in order to get rid of harmful substances that may be in the meat, and the broth will turn out to be more transparent.
   
2. We transfer the meat to the pressure cooker.
   
3. We put the onion there. There is no need to peel it - the onion skins give the broth a golden hue. You just need to wash it thoroughly.
   
4. You will also need carrots. We clean it and send it to the pressure cooker.
   
5. We also put a couple of bay leaves. Add a few black and allspice peas if desired.
   
6. Fill with water so that it covers the meat.
   


7. Close the lid of the pressure cooker and screw it up. We turn on the gas.
   
8. As soon as steam appears from under the valves and a hiss is heard, we reduce the fire to a minimum and time it - 3 hours should pass.
9. After this time, turn off the gas. In order to balance the internal pressure in the pot and the external pressure, it is necessary to carefully raise the valve, releasing a stream of steam. You can also put the pressure cooker in the water (without opening it). A noise that appears after a while will signal that the pressure has equalized and the pressure cooker can be opened.
   

Never open the lid of the pressure cooker without relieving the internal pressure!

Cooking jellied meat

To solidify, dishes with jellied meat must be placed in a cold place.

Video of a delicious jellied meat recipe in a pressure cooker

In the video, you can take a closer look at how to properly cook jellied meat in a pressure cooker.

With what and how to serve jellied meat to the table

Most people prefer jellied meat without any side dishes, but a light salad of fresh vegetables will be very useful, it is also good to serve vinaigrette, pickled vegetables - tomatoes, onions, cucumbers, etc.

And be sure to have hot sauces on the table. Usually serve horseradish, mustard and their derivatives... You can surprise your loved ones and offer a sauce made from chopped horseradish, lingonberry puree and mayonnaise. Adjika, garlic sauce will also be appropriate.

Jellied meat can be served simply in common plates, in portioned dishes, or you can be sophisticated and come up with some original way of serving, for example, pour it, and then arrange it in the form of a pig.

You can talk about the benefits and dangers of jellied meat for the body for a long time and in detail. But the conclusion will still be unambiguous - everything is good in moderation. Even the most useful product in gigantic quantities will do harm. And vice versa. Therefore, a portion of jellied meat ( which we do not cook every day), and even cooked according to a proven recipe, will only bring joy.

Of course, the composition of jellied meat affects its taste, so you can only focus on yourself. Someone loves exclusively, and someone - only or chicken, Some cook only combined or from chicken and pork. Some cook, but some do not admit it.

Dear culinary experts, tell us, have you tried cooking jellied meat in a pressure cooker? Or do you prefer the traditional way? What do you think about jellied meat in a pressure cooker - is it better, tastier than regular jellied meat, or vice versa? I look forward to your opinions.

General rules making jellied meat from a pressure cooker very tasty:
1. Do not overload the pressure cooker with food, so that there is room for pressure.
2. After cooking, the broth must be filtered, as cooking under pressure boils the soft parts of the bones into dust.
3. If you are in a hurry, then cook the meat in a pressure cooker for 20-30 minutes, and then quickly release the steam and use gelatin to solidify.

Poultry jelly in a pressure cooker

Chicken aspic
For boiling chicken aspic, it is better to choose wings, necks, legs or drumsticks. Before you put the bones in the pressure cooker itself, you need to soak them for about half an hour so that less foam is released during cooking, and the collagen swells and begins to "work". In order for the jellied meat to have a golden color when solidifying, bake the onions and carrots in a dry frying pan until black. Chicken broth for jellied meat in a pressure cooker is cooked for only half an hour, otherwise even the bones will boil and it will be difficult for you to separate the meat from the bone sand. After cooking, bleed off the steam with the valve closed for another hour.

Turkey jelly
Turkey jellied meat is best boiled with necks or drumsticks, but wings and stomachs will work as well. The general rule is as follows: you need meat in jellied meat and connective tissue for this jellied meat to freeze.
In general, turkey jellied meat is cooked in the same way as chicken. Vegetables need to be baked in a dry frying pan in order for the broth to turn out golden, and it takes only half an hour to cook meat products so that the bones do not boil under pressure.
The steam needs to be drained through the valve within an hour, but if you have an old-style pressure cooker, then you can put it in the sink under a weak stream of cold water so that the lid can be opened after 40 minutes.

New Year is just around the corner, so it's time to remember the process of cooking your favorite dishes, without which it is impossible to imagine a festive table. In addition, there is still time to learn how to cook something new, so that guests can enjoy a delicious and original menu while the chimes chime.

The recipe for making jellied meat is not at all difficult and, despite the tradition of its cooking, each version of the dish has its own special taste. In particular, the jelly from the pressure cooker will pleasantly surprise even the most fastidious eaters.

Video recipe "How to cook jellied meat in a pressure cooker"

To make the jellied meat especially tasty, we take:

• several types of frozen meat (beef leg tenderloin, veal legs and chicken);
• parsley root;
• 2 onions, peeled;
• Bay leaf;
• peppercorns and salt;
• gelatin.

Preparation

The process of cooking jelly in a pressure cooker is easy, but it must be done in a specific order:

1. Put the pieces of meat together with spices and vegetables into the pressure cooker, add three quarters of water. Season with 5 teaspoons of salt in a 10 liter pressure cooker and simmer over high heat.
2. After boiling, reduce heat to low and watch for 4 hours.

The process of cooking broth and meat for jellied meat is considered complete when the meat easily leaves the bones.

While the broth is cooling, you can prepare gelatin for the jellied meat:

1. Pour the contents of the bag with a small amount of lukewarm water.
2. Leave to swell.

Now start filling out the forms:

1. Cut the meat, separated from the bones, into small pieces and place evenly on the bottom of the plate.
2. Add some grated garlic to the mold.
3. Swollen gelatin and add to the broth and pour this mixture over the meat.
4. Spice up.
5. Cover and cool.
6. Remove the forms with jellied meat for a day in the refrigerator.

After that, you can no longer torment yourself with waiting and immediately start eating.

The recipe for this jellied meat is very simple, but this does not deprive it of some of its features. In particular, this jelly will receive a beautiful golden color precisely due to the onion in the peel, so in no case think about cooking this snack differently. This and many other secrets of how to improve the recipe for your favorite jellied meat in the proposed video will be revealed by an experienced hostess.

For the holiday, every hostess wants to pamper guests and households with tasty dishes, and jellied meat is a frequent guest at many feasts. On New Year's and Christmas, almost every festive table is either aspic or aspic of fish, tongue, and is crowned with mustard or horseradish contentment.

Today I will tell you how to cook pork shank jellied meat in a multicooker-pressure cooker, delicious, rich and satisfying.

• Pork shank - 1 - 2 pieces (about 1 kg.);
• onion - 1 head;
• carrots - 1 piece (large);
• fresh herbs or their stalks;
• salt to taste;
• seasoning for jellied meat - 1 tbsp. spoon;
• bay leaf - 2 pieces;
• water - 2 liters;
• garlic - 3 - 4 cloves;
• leaves of fresh herbs, pickled cucumber for serving aspic.

How to cook jellied meat in a multicooker-pressure cooker

We offer you a step-by-step recipe with a photo of jellied meat in a multicooker-pressure cooker, which will help even a novice cook to master this dish.

Rinse the pork shanks. Peel carrots and onions. Tie the stalks of greenery with a thread (use a thread without dyes !!!).

Place the drumsticks in a multicooker bowl.

Put carrots, onions, herbs tied in a bunch on top of the shanks.

For the preparation of jelly, jellied or brawn, it is better to use ready-made seasonings, they have a fragrant bouquet for this particular dish.

Add aromatic spices to the bowl to the ingredients. And for a rich taste, we recommend adding bay leaves to the meat, which must be washed in warm water.

Don't forget to add salt to your liking.

Pour hot water over the ingredients in the bowl. Why hot? Because using hot water speeds up the steam build-up process in the pressure cooker and shortens the cooking process.

Close the lid of the multicooker. Select the Slow Cooker cooking mode. Close the steam release valve.

How much to cook jellied meat in a multicooker-pressure cooker?

This question arises for everyone who cooks it for the first time in this wonderful saucepan. In this model of a multicooker-pressure cooker (Unit with a power of 900 W.), the cooking process takes place under pressure, so 90 minutes will be enough for you for the meat to boil well and move away from the bone.

After the signal sounds, do not immediately open the multi lid, wait until the pressure under the lid drops, otherwise you can get severe burns with steam !!! Then open the lid, remove the scale film that has accumulated on the surface.

Use a slotted spoon to remove the meat onto a flat dish.

Divide the slightly cooled meat into small fibers, carrots, onions should not be thrown away, mash them with a fork until they become gruel.

Mix the chopped ingredients, add the garlic passed through a press to them, mix everything.

Put fresh greens, cucumber slices, boiled eggs, carrots, onion rings, whatever your imagination tells you, on the bottom of the broth molds.

Lay a layer of minced meat with vegetables and garlic on top.

Fill the molds with the cooled broth, place in a cool place to solidify.

Aspic from pork legs in a multicooker-pressure cooker is ready, you just need to put it on a flat dish, turning the mold with the frozen mass over.

Now you know the recipe for how to cook jellied meat in a slow cooker and please your friends with this delicious dish.

Marina Sokolovskaya cooked, bon appetit!