The unique taste of the jelly is familiar to everyone. Usually none of the New year or a large feast can not do without this hearty food. On the festive table the jelly not only diversifies your menu, but also helping heavy drinkers to stay sober and enjoy a wonderful evening with friends and loved ones.
6 hours. 10 particletree complexity
The jelly now made from a wide variety of products. For example, in the quality of meat you can use beef, veal, pork, poultry. For flavorings, carrots, onions, garlic, and spices and herbs. But whatever the recipe the most important thing is pork or beef feet. And then we will tell you how to cook jellied pig’s trotters. But before that, let’s delve into history. Is it always the jelly prepared this way?
The history of jelly
Distant “ancestor” of modern Brawn was the usual strong meat soup or broth. This dish can be securely satisfied, and rejuvenate. When the broth with pieces of meat, froze, became like jelly. This happened due to the fact that the bones and meat of animals contain a special gelling agents. But at the time it was more of a lack of food, since a frozen soup had to be reheated.
Cool shape of this dish made the peoples of the North. They also cooked meat thick soups with spices and herbs, but then carried them to the frost. As such, the dish could be taken along for long hikes or hunting. In cold conditions it is not spoiled, and if necessary it can be reheated on the fire and to the soup. Here is a universal solution!
Interesting fact: first in Russia, the jelly was a second-rate dish. In wealthy homes, after a magnificent feast on the second day gathered all leftovers, crumbled them up, poured the broth was boiled. Then poured in a bowl and put in the cold. Usually, this dish gave the servants.
That all changed with the advent of the fashion for all things French. The French chef showed us how to prepare jelly: bring elegance and taste to this dish. So at the Royal table there is also fish in aspic, decorated with all sorts of vegetables and flavored with spices. Ordinary people preferred meat, inventing many hours of boiling, to better departed from the bones. But if you have to flavor the jelly with mustard or horseradish, and to the lordly table file is not ashamed!
But back to our recipe. Now you will learn how to cook a delicious jellied pork legs all the details!
The recipe for jellied pigs ‘ feet
Many are afraid of the long process of making jelly. In fact, the jelly is cooked for a long time, but not difficult. Every woman just need to try once to see this!
Usually a good aspic is obtained when stewing pork and beef feet. But it is not always the hostess has beef leg, and the only jelly of pigs ‘ feet may not freeze as it wants to. In this case you need to stock up on store-bought gelatin.
Homemade food is so good that never grows old, for the simple reason that every woman prepares in their own way and each time differently. As they say, on time is not necessary. And jellied pig’s trotters are no exception, so the balance of the products are approximate. Every woman decides according to your taste, what and how much to put there.
We will need:
- 4 pig’s feet,
- 0.5 kg pork,
- 1 medium carrot,
- 1 onion,
- ground pepper,
- 2 Bay leaves,
- 20 g of gelatin,
- 3-4 garlic cloves,
- salt, pepper.
So, start cooking the jelly.
Now you know how to cook jellied pig’s trotters. But I should add that the jelly — dish is not only delicious and nutritious, but also very useful. Due to the high content of collagen, jellied pig’s trotters beneficial effect not only on the condition of our skin, but also helps to restore cartilage in diseases such as arthrosis, arthritis, osteochondrosis. The aspic is especially useful in fractures for quick treatment of bone and subsequent recovery.
How to cook jellied pigs ‘ feet: the detailed recipe