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What is the difference between jelly and jellied meat: the difference
True gourmets know that there is a difference between jelly and aspic. The process of preparing these dishes and the list of required ingredients differ significantly from each other. Many peoples have similar meat snacks, but each recipe has its own national differences regarding the composition or seasonings used during preparation.
How jelly differs from jellied meat
Jellied meat is a cold meat snack with a jelly-like consistency. It is prepared on the basis of bone broth from pork shank, ears, beef on the bone or homemade chicken. The more types of meat, the richer the taste of jellied meat. The amount of meat should be at least 70-75% of the total mass.
Jelly and jellied meat differ in the way of preparation and even in appearance.
Jellied meat is cooked over low heat for at least 6 hours. The cooking process is divided into three stages: first, shanks and ears are laid, after 1 hour – the rest of the meat and 1 hour before the end of cooking – roots and spices. The broth is filtered and cooled. A properly prepared broth does not need to be clarified, just strain it. The meat is crushed into small pieces, laid out in special molds or deep plates, poured with broth and left in a cold place to solidify.
The dish is served with horseradish or mustard spices
Jelly is a meat dish for a cold table, prepared by long-term cooking and boiling of meat parts of an animal. It is made from beef – head, legs and tail. These parts of the carcass should be well cleaned and soaked in salt water. All ingredients are put into cold water at the same time, brought to a boil and the heat is reduced to a minimum. The jelly is cooked for at least 7-8 hours.
The broth turns out to be dark, so it is clarified with protein and lemon juice. The meat is disassembled into parts, laid out in forms and poured with broth. Of the seasonings, only chopped garlic is used.
External difference between jelly and jellied meat
These two dishes are also different in appearance. The jellied meat turns out to be light, and the jelly-like mass seems to be denser. The jelly has a dark color and is even visually perceived as softer and more delicate. A properly prepared jelly should shake and shudder when lightly touched with a fork.
Both dishes should have a beautiful amber tint. It is not allowed that the jelly-like mass is cloudy. It can be light or dark, but it should be clearly visible to the bottom. It is better that the meat is clean, without films, cartilage and skin. This plays a big aesthetic role.
Properly prepared dishes turn out appetizing, tasty and healthy.