Meat in jellies in the slow cooker: the subtleties of cooking

Aspic does not have a romantic origin story. It has been prepared since time immemorial from offal – heads, tails, legs, ears. They boiled the broth, left it for a day or two – and the dish is ready. It was convenient to take it with you on long hikes and trips. The asp was carried in birch bark bags – there it was perfectly preserved.

The French were inspired by the recipe for Russian aspic, improved it and thus invented galantine. They boiled poultry, game, pork, veal and rabbit together. All this meat was finely chopped or turned into minced meat, laid out in a dish, spices, eggs, herbs were added and broth was added – they tried not to overdo it. It was believed that a good galantine is one in which there is a minimum of jelly.

Ingredients

Recipe for jelly in a slow cooker:

Step 1. Rinse the meat well and put it in the bowl of the multicooker. Send there peeled carrots, onion halves, salt, bay leaf.

Step 2. Pour all the ingredients with water. The liquid should cover all the meat.

Step 3. Select “Extinguishing” mode and cook for 5-6 hours.

Step 4. Take the meat out of the broth, chop it. Carrot cut into slices. Arrange the vegetables and meat in a bowl. Cut the garlic in half and place it in a bowl. Pour broth with broth (pre-strain through cheesecloth).

Step 5. Send the dish for freezing in the refrigerator for three hours. If you did everything according to the recipe, you will get a tender jelly. If after three hours you realize that the jelly has not frozen, do not pull, add gelatin to it. True, it will no longer be aspic, but aspic, but no less tasty.

Slow Cooker Fish Jelly Recipe:

Step 1. Rinse the fish, but do not remove the scales. Cut into large chunks. Put in a multicooker pan. Also put a bay leaf, peeled carrots, salt, an onion cut in half, a tail and a head.

Step 2. Fill with water to cover the fish.

Step 3. Set to cook in stew mode for 4-5 hours.

Step 4. Get the fish, butcher. Separate the pulp. Carrot cut into circles. Filter the broth. Put the fish and carrots in a handicap, pour the broth. Put in the refrigerator for three hours. The recipe for this jelly does not contain a lot of spices. You can add whatever you like – greens, ground black pepper or garlic.

The technology for preparing jelly from pork legs in a slow cooker is the same as in other recipes: the “stew” mode is necessarily used, the broth is strained, spices are added to taste. The dish will give an unusual taste of leek. Cut off the upper green part of it, tie it with threads and put it in the broth. Often fresh peas and lots of garlic are added to the pork leg jelly.

Ingredients

Step 1. Rinse the pebbles well under running water, scrape them off. Put in a saucepan. The amount of meat depends on the size of the pan you have in the slow cooker. Put a rump, peeled onion, celery, salt, black peppercorns (teaspoon)

Step 2. Set the meat to cook for 5 hours in the “stew” mode.

Step 3. Get the meat. Disassemble into pieces. Put in a bowl. There is also minced garlic. Boil the carrots separately, cut them into slices, put them on the meat. The celery stick can be discarded.

Step 4. Strain the broth. Fill them with meat. Put in the fridge for 4 hours. The cold is ready!