What kind of meat to take for jellied meat?

There are many recipes for jellied meat from different types of meat on the Internet – the recipes combine pork, beef and chicken. This article describes how you can cook jellied meat only from beef, only from pork and only from chicken.

What meat to take for beef jellied meat

Previously, the ideal combination was beef head and leg meat. It was believed that these honors were not suitable for other dishes. But it was because of them that the jellied meat froze without gelatin. If the head (or part of it) is difficult to get, then legs are definitely needed. They provide the stickiness and viscosity that the dish needs. In addition to them, you can take the edge or any piece of meat that you do not mind using.

You shouldn’t take too much meat. Approximate proportions: one part of the legs – 2 of the rest of the meat. The same applies to pork jellied meat.

What meat to take for pork aspic

Pork shank is the basis of quality jelly. A great option is a hoof. Nails and all hairs should be removed from it. Ears and tails can be added. They are able to make the jellied firm without the addition of gelatin. A small piece of lean meat is desirable. It should not be more (by weight) than the rest of the components.

What meat to take for chicken aspic

Parts such as chicken legs and legs must be present (if it is possible to get them). Better to find a farm rooster, better than the old one. Due to the fact that it takes a long time to cook the jelly, the meat will become softer, and the broth will turn out to be good, thick, and solidify quickly. If it is impossible to get a rooster, a good option would be not a broiler or a young chicken. They can be found at the market or from farmers.

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