How to cook jellied meat in an old-style pressure cooker

Aspic is usually boiled for almost a day, but a pressure cooker can significantly reduce the cooking time. The whole cooking process will take about 3 hours. In order not to have to add gelatin, you should focus on the classic proportions of meat and water. For 5 liters of water, you will need about 2 kg of pork on the bone (or legs), 500 g of meat (beef or pork), 500 g of chicken, carrots, garlic, bay leaves, salt, pepper. To make the jellied meat transparent, put the meat in a saucepan, bring to a boil and drain the first broth. Then put all the food in the pressure cooker, fill it with cold water, screw on the lid and turn on the gas. A little later, steam will begin to hiss from under the valves and steam will appear. This is a signal to the fact that you need to make the fire minimal and time the time – 3 hours. After their expiration, turn off the gas and carefully raise the valve to equalize the pressure. You can also put the pressure cooker in a bowl of water. Unscrew the cap only after making sure that the pressure has equalized.

/ /