Advice 1: How to lighten the broth for aspic

Jelly - delicious and nutritious dish. Special charm give him condiments - horseradish, mustard, turnips. But the murky broth of beauty to the Brawn does not add. It can be clarified, to make icy-transparent. In cooking this is called pulling.
How to lighten the broth for aspic
You will need
    • 2 liters of meat broth;
    • egg white.
Instruction
1
Prepare meat broth. Before pulling it is better to strain through cheesecloth, folded several times. This is done in order to remove the skin, small bones and large spots of fat. The first way cleaning is completed. The further procedure for aesthetes-gourmets.
2
Separate the white from the yolk. To lighten the brothand take only raw protein. This product has the ability to bind suspended in the liquid. The result will be transparent like water broth.
3
Prepare the absorbent. In a separate bowl, whisk protein until smooth and thick. If the liquid is more than two litres, take two protein soup will be purer.
4
Complicate the recipe of the absorbent to obtain the best bleaching effect. Add to the whites a tablespoon of crushed ice and also whisk until a thick foam. The second option is complicated by the absorbent: the absorbent of knead 100 grams of minced meat (twisted through a meat grinder at least three times), protein and three tablespoons of broth. Allow to stand for 30 minutes in the fridge and use according to the standard recipe. Stuffing the absorbent further saturate the broth with nutrients.
5
Prepare the broth. It should not boil. Ideally, the broth was very hot.
6
Pour absorbent into a pot of hot brothOhm thin stream, stirring constantly. So that the absorbent dispersed on the pan.
7
Put the broth on a slow fire and cook until boiling. All this time, it is necessary to stir. Five minutes after boiling, the fire will extinguish.
8
Let the brothto cool. During this time, a coiled absorbent sink to the bottom of the pan. Strain.
Note
Remove the foam from the broth during cooking.
Useful advice
Simmer the meat on low heat so that the broth is not boiling in a saucepan. The bigger the boil, the more turbid a broth will turn out. Cooking on a slow fire, it will retain a maximum of useful properties.

Advice 2 : How to make a cloudy broth clear

Turbid broth could be anything delicious, but it is unlikely that his views will seem appetizing. To make it transparent, is usually carried out clarification. This process is also called the delay, as introduced in broth quickdraw takes on the solid particles that make it cloudy.
How to make a cloudy broth clear
You will need
    • 300 grams of meat;
    • 1 egg white;
    • 1 tbsp. of broth.
Instruction
1
Pass the meat through a meat grinder several times, put in separate pan. The smaller will be the resulting meat, the better and faster will be pulling.
2
Lightly whisk egg white and add it to ground meat.
3
Pour in the pan a glass of chilled brothand salt and mix everything carefully.
4
Allow the resulting mixture to stand some time (about 20-30 minutes) in a cool place.
5
Heat, not boiling, turbid broththat you want to make transparent.
6
Quickdraw pour into the pan with the brothohms. Wait until it comes to a boil, remove the spoon from the surface of the foam and fat.
7
Next, simmer the broth on low heat, covered for half hour to an hour until the guy does not curdle and settle to the bottom.
8
Remove the pan from the brothohms from heat, let stand. Then strain it through cheesecloth or a fine sieve.
Note
After clarification, the broth should be fragrant and translucent, with large drops of fat on the surface. Odor or small droplets of fat indicate that meat broth was chosen stale. To use it in food can be dangerous to your health.
Useful advice
For guys it is best to choose the meat of the third grade (Shin, desperately beef; veal and even to the cervical part of the carcass). Such meat contains a lot of blood, which, like egg white, rolled well, so it's best suited for clarifying turbid broth. Remaining after straining the broth quickdraw can be used for cooking dishes that use the meat (for example, pancakes, casserole).
To give the broth more flavor and aroma, sauté in vegetable oil onion, carrot, parsley root and other roots. Add browned vegetables to the pot with the broth along with a sling. As a result, the broth will be not only transparent and tasty, but will acquire a beautiful Golden hue.

Advice 3 : Jellied tongue "Fantasy"

Very tasty aspic remarkably simple recipe. To prepare this dish can even the hostess, not having much experience in cooking. And if you show a little imagination and ingenuity, you can create a work of art on the plate.
Jellied tongue "Fantasy"

Ingredients:

  • The language of pork or beef – 400 g
  • Carrot 1 PC.
  • Egg – 2 PCs.
  • Olives (olives) – 8 PCs.
  • Gelatin – 25 g
  • Salt
  • Greens
  • Spices optional

Preparation:

  1. Take the language, thoroughly wash and boil in salted water until fully cooked. Then cool, peel from the film and cut into slices. Beef tongue is cooked for approximately 2 – 2.5 hours pork about 1.5 – 2 hours, depending on weight.
  2. Gelatin to pour a glass of water (200 g) at room temperature and leave for half an hour to make it swell. After 30 minutes the gelatin should be dissolved in a water bath. Then mix it with the broth, which was preparing the language. Strain through cheesecloth to remove pieces not soluble gelatin.
  3. Take a large deep container and place on its bottom sliced tongue. Previously boiled, peeled and chilled carrots cut into slices. Here you can use your imagination and start to create. For example, put the carrot pattern in the form of flowers, ornaments. The same manipulations are done with the olives, egg and herbs. The appearance of the filler will depend entirely on your imagination.
  4. The time has come when the entire "composition" to fix the broth. It should be done very carefully, in order not to spoil all the efforts. The broth is poured carefully with a spoon.
  5. Now 1.5 – 2 hours, the jelly is in the fridge. This time is sufficient to swollen gelatin and firmly recorded pattern.
  6. The last stage. Pour the remaining broth into the dish, so that under it completely disappeared recorded vegetables.

That's all filler "Fantasy" is almost ready, it remains only to wait until it fully hardens.

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