Kholodets in a slow cooker - culinary traditions performed by modern technology. How to cook rich jelly in a slow cooker

Almost any dish in a slow cooker turns out to be cooked not only tastier, but also much easier than in other ways. For example, jelly, because cooking such a dish is a rather difficult task: you need to spend a lot of time and effort, but if you use our favorite kitchen assistant, you can save a lot of these two factors. Aspic in a slow cooker is able to cook, and very tasty, even the most inexperienced cook, since you don’t really need to follow this dish. All that is required from the cook is to prepare the products, load everything into the bowl and select the desired mode.

The secrets of cooking delicious jelly in a slow cooker

In order for your dish to please both the stomach and the eyes, you must adhere to the following necessary rules.

• In order for the taste of jelly to become softer, tender and rich, do not give up the meat skin. Instead of throwing it away, you just need to grind it finely, with a knife or with a blender.
• Experienced chefs recommend combining several types of meat in aspic at once.
• One important point to remember is that the longer you cook aspic, the tastier it becomes. Do not spare time for this matter, especially since, as already mentioned above, cooking in a slow cooker does not require your presence.
• Under no circumstances should water be added to the broth during cooking. It is necessary to determine its quantity initially, otherwise the jelly will not harden.
• Particular attention should be paid to the decoration of the dish. In the design of your masterpiece, use vegetables of different colors, boiled eggs, and green sprigs.
• You can achieve a transparent effect when cooking in a slow cooker only if you have a modern gadget in your kitchen that has the ability to adjust the temperature. The main secret is to cook the broth without bringing it to a boil. Subject to this paragraph, your jelly will not become cloudy.
• Keep in mind that horseradish, mustard or a variety of sauces prepared on their basis complement the best prepared jelly.
• Many chefs are fans of extraordinary serving. So, so that the jellied meat can be carefully cut with a knife, and at the same time it does not fall apart, you should initially heat the blade.

Jellied meat in a slow cooker: a simple and tasty recipe

It was mentioned above that many cooks prefer to cook from different types of meat, but now we will consider the simplest option - pork jelly from the shank and legs.

So, we need:

• pork legs - 2 pieces;
• pork knuckle - 1 piece;
• carrots - 1 piece;
• onion - 1 piece;
• garlic - 1 head;
• salt - to taste;
• spices - to taste (it is best to use bay leaf and peppercorns);
• water - as needed.

Cooking:

1. We thoroughly wash the meat, and then load it into the bowl. We also send peeled carrots, onions (whole or cut in half), salt and spices there.
2. After pouring all the ingredients with water, keep in mind that the liquid should completely cover the contents of the multicooker.
3. Then select the "Extinguishing" mode, cooking time - 6 hours.
4. After the final signal, take the meat out of the broth and finely chop it with a knife.
5. Get rid of the boiled onions, but cut the carrots into half rings, it will be more beautiful.
6. Then prepare the molds and place the prepared meat in them along with the carrots, add the chopped garlic.
7. Strain the broth through cheesecloth and pour over the workpiece.
8. Now send the molds to the refrigerator for 3 hours.
9. After the allotted time, you will get an amazing hearty, rich jelly.

However, keep in mind that such a dish can hardly be called dietary. For those who follow their figure, there is a great option - chicken jelly in a slow cooker. There is no particular difference in the preparation of these two dishes. The only thing is that you will have to spend a little effort on an additional element - gelatin, without which the chicken jelly will not be able to freeze.

You will find interesting and tasty recipes with photos below. Often cook jelly in a slow cooker - it's very simple!

See the video for all the details of cooking homemade jelly in a slow cooker from pork and beef shank:

Cooking jelly in a slow cooker will take a little time. Several easy jelly recipes in a slow cooker in our article.

Beef jelly in a slow cooker

Cooking jelly in a slow cooker in large quantities will not work, since the volume of the container is small. You need to carefully pull out the jelly from the multicooker so that the bones of the meat do not spoil the Teflon coating of the bowl.

Ingredients:

• 2 beef legs;
• 300 g of meat;
• bulb;
• carrot;
• garlic and peppercorns;
• bay leaves.

Cooking:

1. Cut along the joints of the legs and cut into pieces so that they fit in the multicooker bowl. Soak the meat and legs for 8 hours in water, changing it from time to time. If there are spots or stubble on the skin, remove them using a knife.
2. Put meat and legs in a slow cooker, pour in water, put vegetables, bay leaves, pepper, salt.
3. Close the lid of the multicooker and set the jellied meat to cook in the “Extinguishing” mode for 6 hours.
4. Remove the cooked meat from the broth, cut into pieces and put in a mold.
5. Squeeze the garlic into the broth and strain. Pour liquid into molds with meat. Leave to freeze in the cold.

Cooking jelly in a slow cooker is easy. You can leave the jelly in the multicooker overnight, and after cooking, the multicooker will switch to the heating mode.

Pork jelly in a slow cooker

To cook jelly in a pork slow cooker, you can use the knuckle and. Gelatin is not used in the recipe, aspic freezes perfectly anyway.

Ingredients:

• celery;
• knuckle;
• 2 legs;
• bulb;
• carrot;
• a few cloves of garlic;
• dry parsley root;
• 6 peppercorns;
• 3 cloves;
• bay leaves.

Cooking steps:

1. Prepare the meat ingredients, rinse well and scrape with a knife and leave in water for a couple of hours.
2. Put the meat, vegetables, salt, bay leaves and peppercorns, chopped celery into the bowl. Pour boiling water over everything, so the protein will curl up immediately and the broth will not be cloudy.
3. Close the lid and set to cook for 6 hours in the "Extinguishing" mode.
4. Take out the meat, add garlic to the broth and leave to boil for 5 minutes. To do this, turn on the steam cooking mode. Garlic can be finely chopped or squeezed.
5. Disassemble the meat into fibers, it should not contain bones. Put in a mold and fill with broth. Let it freeze.

Ingredients:

• 1600 chicken breast or whole chicken;
• 1 kg. chicken legs;
• bay leaves;
• 4 cloves of garlic.
• 2 onions;
• carrot;
• peppercorns.

Cooking:

1. Rinse the legs, cut the claws. Chop the chicken into pieces, put all the meat ingredients in water for a couple of hours.
2. Put the meat and legs, peeled vegetables, bay leaves and pepper into the bowl, salt everything and pour water so that the food is completely covered. Cook in the "Extinguishing" program.
3. Add garlic 20 minutes before the end of cooking.
4. Separate the meat from the bones, cut into pieces. You can use the legs if you like. Cut out circles from carrots for decoration.
5. Put carrots with greens on the bottom of the form, pieces of meat on top and again carrots with greens. Pour in strained broth. Leave to freeze in the cold.

So that a greasy layer does not form on the surface of the chicken jelly in the multicooker, pour the already cooled liquid into the molds.

Glad to see you on the blog pages))

For the Easter holidays, as always, I cooked jelly and, although time allowed me to cook it in the usual way, I decided to make the cooking process easier, and for owners of multicookers, show how to cook jelly in a multicooker.

This is not the first time I have been cooking it in a slow cooker, this time I tried to minimize labor costs as much as possible, not to be distracted by controlling the cooking process, so I set it to cook at night.

By and large, the recipe for jelly in a slow cooker is not very different, but of course there are nuances.

Jellied meat in a slow cooker, recipe with photo

Products for cooking

For a multicooker with a bowl of 4.5 liters you will need:

• Water - 4 liters
• Pork legs - 2 pieces
• Pork galyonka - 1 pc.
• Chicken meat - 3 legs
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 1-2 heads
• Salt - approximately 1 heaping tablespoon
• Pepper, bay leaf

Recipe

1. Clean and wash products.
2. Put in a multicooker bowl, pour cold water.
3. Salt, pepper.
4. Put on the extinguishing mode for 6-7 hours.
5. Remove the meat from the broth, disassemble into small pieces.
6. Put garlic pressed through a garlic press into a bowl for jelly.
7. Lay the pieces of meat on top.
8. Strain the broth that has cooled to a warm state through cheesecloth, pour garlic and meat over it.
9. Put to freeze in the refrigerator.

Now for a more detailed recipe.

Jellied meat in a slow cooker, recipe with photo step by step

I have a Panasonic multicooker model SR-TMH18, the volume of the bowl is 4.5 liters.

I must say, the device as a whole greatly facilitates the cooking process)) although the food does not always turn out to be similar to that cooked on the stove, some are tastier, some are vice versa.

I will warn you that if you need a lot of jellied meat, then it should be cooked in a large saucepan on the stove, because in a medium-sized multi bowl of 4 liters and jellied meat will turn out accordingly. Although you may have a 6-liter multicooker.

This is the meat set I got.

Two small (even rather small) pork legs, a small pork knuckle and two legs. Everything is small, otherwise it will not fit.

For those who do not know how to prepare the meat before cooking: soak the pork legs and drumstick in cold water for 15 minutes. (more possible), drain the water, and clean the meat products with a knife or brush. Rinse again.

At the legs and shank we cut the skin in several places for better boiling.

We put the meat products in the bowl of the multicooker. We add the onion, this time I decided to try the option read in one of the recipes - put the unpeeled onion to give a beautiful color to the broth. Carrot cut into several pieces. Peppercorns and allspice, bay leaf.

Fill with water so that it covers (or almost covers) the meat. My water was poured just above the "permissible" mark.

Salt, pepper. Sprinkled 1 tablespoon of salt.

We mix.

We close, select the "Extinguishing" mode, set 6-7 hours (I set 6 - everything was well cooked).

Go to bed))

The cartoon, as usual, will cook everything and remain on the “Heating” until you wake up and turn it off.

Open the lid to let the broth cool down. We take out large pieces of meat in a separate bowl.

While it's cooling down, let's do the garlic. We disassemble into slices, clean, pass through the garlic press, laying out in a bowl for jelly.

We disassemble the meat into small pieces, put it on top of the garlic.

The broth is no longer hot, we filter it directly into containers, through a sieve covered in several layers of gauze. Small pieces of meat after filtering are added to the containers.

This time I tried to do it in plastic containers, it turned out well.

Put in the refrigerator to harden. It turned out beautiful and delicious))

What I want to pay attention to.

1. You can, of course, cook the jelly “in the right way”, first stew the meat for several hours, then add the chicken and simmer until cooked. But in my opinion, you can cook on the stove with the same success, and the multicooker is there to “put it and forget it”, so the option is to put everything at once and let it cook for itself, I like it more. Moreover, it did not affect the taste.
2. Next time, I would try not to immediately put on the “Extinguishing” mode, but first turn on the “Baking” mode for 20-25 minutes, and when everything boils, transfer to stewing. Because even though everything was cooked, the meat seemed to me a little stewed.
3. If you like meat, then I would advise you to increase the amount. The knuckle was small, and therefore not too meaty, and 200-300 grams of pure meat can be safely added.
4. I will no longer add onion along with the husk, I liked the resulting yellowish-hazy broth in appearance less than the usual white-transparent one.
5. If you do it in containers, do not close the lids after putting them in the refrigerator! When the lids are closed, the jelly turns out to freeze much longer, I managed to worry about its long liquid state. I opened the lids and it froze instantly.
6. I didn’t notice the difference in taste, and jelly cooked in a slow cooker and jelly on the stove are equally tasty))

Bon appetit to you 🙂

Aspic in a slow cooker - not a single festive feast is complete without this dish. The most delicious jelly is obtained from different types of meat, for me today it consists of pork and chicken. In order for our jelly to freeze well, it is necessary to use pork or beef legs. From the cartilaginous tissue, “gelling” substances are released, which are so necessary for our jelly.

Ingredients:

• pork legs (2 pcs).
• a piece of pork shoulder (about 1 kg).
• chicken (about 1 kg).
• onion - 1 pc.
• carrots - 1 pc.
• garlic - 1 small head.
• salt and black peppercorns.

How to cook jelly in a slow cooker:

There are no exact proportions of meat. We put as much as fits in your multicooker.

Wash the meat well. Pay special attention to pork legs, they must be thoroughly washed and cleaned.

I soak the meat for jelly all day, periodically changing the water. This is usually done to make the aspic transparent and tastier.

Put all the meat in the multicooker bowl. The whole chicken does not fit, so I cut off all the most delicious from it. The rest goes to the broth for .

Add whole onion and carrot. If the vegetables do not fit whole, cut them into several pieces. Parsley root is also welcome.

Pour cold water over meat. Salt. Add bay leaf and peppercorns. Close the lid, set the "Extinguishing" mode to 6 hours.

I most often cook jelly in a multicooker at night, after this time the multicooker goes into the “heating” mode and waits for me until the morning.

In the morning I take out the meat, add chopped garlic to the broth, taste it, add salt if necessary and let the broth boil in the “Baking” mode for 5 minutes. I turn off and leave the broth to infuse in a slow cooker.

Meanwhile, the meat must be separated from the bones and finely chopped.

Arrange the meat in molds and pour strained broth.

If you want the chilled jelly to be of a uniform consistency, mix the meat with the broth.

We put the jellied meat in the refrigerator until completely solidified. Bon appetit!!!

We hope that this step-by-step photo recipe will help you prepare delicious jelly in a slow cooker.

Sincerely, Natalia.

Time: 380 min.

Servings: 10-12

Difficulty: 4 out of 5

A simple recipe for cooking jelly in a Panasonic multicooker

Panasonic is a great nutritious dish that everyone knows nowadays. Today it is difficult to imagine any feast or festive table without it, because this recipe can not only decorate the table, but also diversify it, because it mainly contains salads and hot appetizers, and jelly from the Panasonic multicooker will give it extra chic.

The step-by-step preparation of this recipe is known to many - first you should prepare the meat, then boil it and disassemble it. The last step is the solidification of the meat broth, which gives the dish an excellent taste and appetite.

Today, you can find any recipe for jelly, but modern culinary experts say that the most delicious dish is obtained from different types of meat - it can be chicken, pork or lamb (of course, you need to remember to put pork or beef hooves or head). Why is it important to add these ingredients?

The fact is that in the cartilage tissue located in the bones, there is a large amount of gelling substances that are so necessary for the solidification of the broth. Any meat is used for making jelly - you can take fillet, breast, entrecote, legs and so on. But it is better to refuse the use of fat, as it will make the jelly cloudy and not appetizing.

- it's not difficult. The main thing is to strictly follow the sequence of steps so that the jelly turns out "for the glory." It is also important to keep in mind some rules and tips that will allow you to prepare a delicious recipe that will keep its shape perfectly and will not be too greasy.

When preparing such a dish in a Panasonic multicooker, it is important to follow certain rules to make the jelly especially tasty:

• Pork legs or head must be fresh (preferably not even frozen) - in this case, the broth will be transparent, and the meat will boil better and faster.
• Fresh herbs should not be added to the recipe, as it will make the jelly more cloudy and dark.
• If you decide to complement the dish with certain products, it is best to use onions, carrots and boiled eggs, which will not only give a unique taste, but also make the jelly appetizing and tasty.
• Garlic is able to give the broth a wonderful aroma.
• To make the meat feel good in the recipe, you should use not only chicken, but also pork (neck, shoulder blades, intercostal meat). The main thing is that it should not be hard and highly fibrous.
• It is best to use fresh and not frozen meat for a clear and “soft” broth. If you have to use a store-bought product, it should be soaked for a day in cold water. In this case, the meat will get rid of the top layer of fat, which will make the dish transparent and appetizing.
• To make the jelly fragrant, be sure to add black peppercorns to it. It is better not to use other spices and seasonings, as they will significantly worsen the taste of jelly.

Cooking jelly at home is not particularly difficult, but it requires a lot of time and attention - only in this case the recipe will turn out to be very tasty and healthy.

Ingredients:

The meat in the recipe is taken in any proportion, but you should not add too much of it.

Step 1

We thoroughly wash the meat, fill it with water and let it brew for a day. Water needs to be changed every 3 hours.

Step 2

We wash the hooves well so that there is no plaque on them - for this it is important to wait until they are completely thawed.

Step 3

We spread the meat and legs in a multicooker bowl, add carrots and onions, which should be peeled, but not chopped. Pour the food with water, add salt and pepper (you can also add bay leaf or parsley root).

Step 4

We set the “Stew” program for 6 hours. As soon as the broth has completely cooled down, add garlic (chopped) to it and stop the “Baking” program for 5 minutes. As soon as the device warms up, boil the broth, turn off the slow cooker and leave to infuse.

Step 5

Once the meat has cooled, take it apart and grind it.

Then we spread the cuts in small bowls and pour the broth, which will need to be boiled again.

We leave the jelly to solidify for 3-5 hours.