Boil jellied meat in a pressure cooker, depending on the type of meat, from half an hour to an hour, then with the valve closed, leave for another 1 hour.
How to cook jelly in a pressure cooker?
General rulesmaking jellied meat from a pressure cooker very tasty:
1. Do not overload the pressure cooker with food. Place food 2/3 into the pressure cooker and fill with water.
2. Only 1 hour is enough for boiling jellied meat in a pressure cooker, but it is better to leave it for another 1 hour after cooking so that the jellied meat “reaches”. 3. After boiling, the broth must be filtered, since boiling under pressure boils the soft parts of the bones into dust.
4. If you are in a hurry, cook the meat in a pressure cooker for 20-30 minutes, then quickly release the steam and use gelatin to harden.
Poultry jellied meat in a pressure cooker
Chicken Jellied
For boiling chicken aspic, it is better to choose wings, necks, legs or drumsticks. Before you put food in the pressure cooker itself, you need to soak it for about half an hour so that less foam is released during cooking, and the collagen swells and starts 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.
Meat aspic
Beef jelly
Shanks, tails, lips, or brisket are great for beef jellied meat, but preference in terms of price / quality should be given to the drumstick or brisket.
Soak the bones for 40 minutes in cold water. The beef broth itself turns out golden, so bake vegetables or put them fresh, depends only on How long time you have.
Beef jellied meat in a pressure cooker is cooked for an hour in stewing or jellied mode, and for another hour you will need to drain steam through the valve. If you have a classic pressure cooker, you can speed up the steam output by placing the pressure cooker under cool running water.
Pork aspic
For pork jellied meat, it is worth taking a shank, hooves and ears, because in these parts the pig contains the least fat and a lot of collagen compounds.
The hooves and shank should be thoroughly rinsed and soaked in water for about an hour.
Pork is a fairly neutral meat, so add your favorite meat seasonings to the broth. For example: cinnamon, coriander, or a mixture of peppers and peas. Just do not overdo it with seasonings, because under pressure in a pressure cooker, a lot of flavor will come out even from a small amount of spices. After one hour of boiling, let off steam through the valve for another hour.