One of the most beloved dishes in Russia is aspic! The dish without which it’s so difficult to live in winter time, for example, on christmas holidays. At first sight, it looks like something delicious and made of jelly filled with different meat and vegetable ingredients. Moreover, it has special garlic flavor which is the reason why aspic is one of the grassiest snacks for Russians. Today we’ll try to make it in multi-cooker.
Far predecessor of aspics considered a broth with meat and bones. Ancient people used to make something reminiscing concentrated soup of well boiled meat. Back in Roman times, the broth served not only as meal but excellent energizer and even as as a treatment for ill people. Consumption and preparation of jellied broth was a popular practice among North Slavic peoples.
It used to be referred as calves-foot and was carried around in special sacks. It could be stored for a long time even at low temperatures and could be transformed into soup if one had wood and fire. The dish could easily refill the energy of hunters so it quickly became a versatile and nourishing food. Modern aspic made of meat or even fish is just a traditional Russian snack serving a basis for other dishes like salceson, jelly, blancmange. Our recipe implies the use of meat and there is a plenty of options here:
Let’s dwell on the last one. Using multi-cooker, we always should be careful with the surface of the bowl and, of course, the ingredients we choose wont’ scratch it from the inside.
It turns out that aspic preparation in multi-cooker is definitely more convenient process that doesn't last too long, compared with traditional cooking on the stove. The conclusion is that our aspic is- the right one! It saves power and your valuable time. In fact, there’re more advantages to get from cooking the aspic in multi-cooker.
Healthy properties of collagen which is included here composed dishes, are worth mentioning since it’s an important protein for the connective tissues of the body. Bone strength and elasticity of the skin suggests that the body's collagen fibers abound, but so as not to disturb this idyll, the body needs to obtain collagen from the outside, in order to stimulate the production of their own. The best option in this case is the food - namely, the gel-forming food: jelly, aspic, calves-foot. Moreover, pork collagen is absorbed better than beef one. Long stewing beef broth partially destroys important protein, but a necessary part of it still gets from the finished dishes in the body. This does not mean that you need to increase the dose.
Calorie content of aspic is not lower than usual, it may be even higher. Remove the fat from the surface together with the warbler in a closed cups not that easy, so: pork aspic contains large amounts of cholesterol which is important to remember. Active people, especially athletes, shouldn't forbid themselves to savor the impressive portion of jellied meat is as it can only make the bones stronger, and cholesterol will burn along with the calories in a regular jogging session.