Let us turn to the recipe for preparing a dish that has long been known to us, because jelly has always been considered an attribute of the festive table. The main component for jellied meat is meat. You can find jelly from pork, beef, chicken, rabbit, turkey, lamb, venison, as well as such unusual dishes as jelly from beaver or oxtail. Sometimes this dish is prepared on the basis of fish, vegetables or seafood. There is also dessert jelly made from fruits, chocolate and coffee. Today HozOboz offers to cook the most common jelly from pork knuckle. From our issue you will learn how to cook jelly, the recipe with a photo is presented below.
The preparation of jelly has its roots back in the times of Rus', references to jelly can be found in ancient chronicles. Aspic appeared from a rich broth, which has been familiar to mankind for many millennia. Animal bones and meat acted as a jelly-forming substance. Such a frozen broth began to be consumed by the peoples of the North. Among the Slavs, it received the name jelly - a jellied trembling transparent dish to the very bottom. Hunters and warriors took with them jelly in birch bark sacks, where at a convenient time they could turn it into a rich broth over a fire. Aspic is considered a richer and denser dish.
In the rich royal courts in Rus', jelly was cooked the next day after the feast, where all the remnants of the feast were added and at first such dishes were given to the servants. The French helped turn the jelly into a "royal dish", they added vegetables and eggs to it. Today, this dish has received recognition from gourmets in many countries, it is prepared with various exotic additives and improvements.
To prepare jellied meat, in addition to meat, they take such meat products that give a lot of fat, which makes it possible to prepare a persistent and rich broth. Pork heads, ears, lips or legs - confidence in the solidification of jelly without the addition of gelatin. Many people like the pork leg jelly recipe, which is prepared in the same way. If you add it with chicken, then the taste will turn out to be more tender. In this recipe, we absolutely did not need additional ingredients for solidification, but if you doubt whether the jelly will harden, you need to prepare the jelly with gelatin. Then you get another dish - aspic. Festive jelly is decorated with figured pieces of carrots, boiled eggs, peas, corn, greens.
The benefits of jelly have been repeatedly confirmed. Its main advantage is the presence of collagen, this protein is responsible for the development and health of connective tissue, slows down the aging process in the body. Jellied meat is often recommended for older people when the bones become brittle. Also, without exception, to strengthen the joints and bones of a person. But do not get too carried away with jellied meat, because it contains a large amount of cholesterol. Therefore, only moderate consumption of this dish will not harm your health. HozOboz hopes you enjoyed this recipe and share your knowledge of how to cook aspic with others.