Technology of cooking of cold ashes in a multicooker. Various recipes of aspic in a slow cooker: pork, poultry, fish

Technology of cooking of cold ashes in a multicooker. Various recipes of aspic in a slow cooker: pork, poultry, fish

Cold dishes in snowy Russia are not limited to room temperature salads.

Our ancestors have long noticed how tasty frozen meat broth is in the cold.

Learned how to cook brawn hearty, beautiful, decorate with love and grace.

Chillies do not require special foods, they often boil them from the most accessible parts of meat, offal.

The use of some technical innovations in the cooking process, such as a slow cooker, pressure cooker, or a slow cooker with a pressure cooker function, significantly reduces the time required.

Jelly in a slow cooker - general principles of cooking

• Properly cooked aspic should be rich, transparent and freeze well without adding gelatin. Cooking jelly on the stove takes a lot of time and requires constant attention. The appearance of the multicooker in the kitchen greatly facilitates the cooking process. To cook a real brawn in a slow cooker, you must follow some rules.

• Chilled, cooked from the pulp, never harden on their own, so you should always put in the broth those parts of the carcass that increase its stickiness. Shanks, legs, offal from poultry, especially legs, will be ideal components. Heads are added to fish jelly, small river fish can be thoroughly washed out of mucus, but not scaly.

• Do not forget about the right proportion of water and meat products. For one kilogram of meat you need to take one liter of water.

• The broth for the jelly should not boil, it should be boiled, only in this case can the bone be well boiled and the tendons from which natural gelatin is released can be boiled. Therefore, the multicooker mode is required to be put on “Quenching”.

• Cooking time depends on the duration of cooking components and is indicated in the recipe, it is desirable not to disturb it. • Meat is decomposed into molds or any suitable dishes, both in sliced ​​form and divided into fibers, ideal if you twist a part of the meat and gel-forming components in a meat grinder, and then in equal parts, spread them into the meat in forms and pour it with cooled broth.

• You can add chopped garlic to add flavor and “heartiness” to spilled broth.

• Decorate figuratively chopped boiled carrots, green canned peas, rings of boiled eggs or fresh greens. Serving products are laid out on the bottom of the dishes, pressed down with meat, and only then the broth is poured. You can glue “decorations” with drops of very thick gelatin.

• To freeze frozen jelly put in the refrigerator.

• Served as a separate dish, and as an addition to the garnish.

Chicken jelly in a multicooker


• chicken back - 300 grams;

• 400 grams of wings;

• three big hips;

• small white onion head;

• two leaves of laurel.


1. Rinse the chicken meat under the tap, removing feathers from the skin with tweezers, and place it in the multicooker bowl.

2. Add the leaves of laurel, peeled whole onion, pour water and salt to taste. Water should be two centimeters above the level of chicken.

3. Turn on the multicooker by setting the “Quenching” mode to five hours.

4. Drain the cooked broth and place the meat on a separate plate with a slotted spoon, cool slightly. Separating the chicken meat from the bones, disassemble it along the fibers and place it on the bottom of the prepared clean dishes.

5. Pour broth, filtered through a fine sieve, into dishes on top of the meat and leave to cool.

6. Store containers with cooled jelly in the fridge for freezing.

Chicken in a turkey multicooker


• kilogram of chicken legs;

• turkey leg - 400 grams;

• 400 grams of wings;

• onion head; • small carrot;

• Lavrushka - 2 leaves;

• celery root.


1. Scald the chicken feet with boiling water, remove the horny and rough skin, remove the claws with scissors and rinse thoroughly under the tap.

2. Lay the treated feet in a suitable enameled pan, pour one and a half liters of water and put the cook.

3. In the process of boiling, periodically remove the foam that forms on the surface.

4. When the water boils, reduce the heat to the lowest, the broth should not boil, and continue to boil for 4-5 hours.

5. While the water in the saucepan is boiling, put the processed wings and turkey meat into the cooking pot of the multicooker.

6. Add a well-washed onion in the husk, you can only remove its top layer, peeled carrots and celery.

7. Pour in water, also one and a half liters, and cook for five hours with the “Quenching” mode turned on.

8. Remove from the pan saucepans with welded legs. Ready-made legs should fall apart, and ready-made concentrated broth should glue the fingers together. Put the meat in a bowl from the bowl and cool a little.

9. Mix both prepared broths and strain into separate dishes, salt to taste.

10. Arrange the chopped boneless meat with a knife or a piece of boiled meat disassembled into fibers, add finely chopped greens, chopped garlic and cover with broth. Slightly shake with a fork so that the greens and garlic evenly dispersed in the placer and put it in the refrigerator.

11. To give a special flavor and taste, you can add 1-2 teaspoons of “Madera” wine in each plate to the meat, mix, let the wine soak and then pour the broth.

Jelly in a pork knuckle cooker


• one knuckle pork, back;

• one pork leg;

• two small onions;

• six peas black peppercorns;

• three bay leaves;

• canned green peas for decoration.

Preparation: 1. Place the leg and knuckle in a saucepan or large bowl, cover with cold tap water and leave to soak for 5-6 hours. Water should be changed periodically.

2. Cut off the skin from the shank, and scoop the leg with a knife from all sides, cutting off the coarsened skin in the hoof area.

3. Wash the processed meat under the tap and put everything into the cooking container.

4. Add whole onion, pepper, laurel, a teaspoon of fine salt and cover with water.

5. Turn on “Quenching” by setting the timer to 8 hours.

6. Place the boiled out leg with the knuckle cool from the prepared jelly and strain the broth.

7. Separate the meat from the bones, the leg should be carefully disassembled, there are many small bones in it, make sure that they all leave and do not fall into jellied meat.

8. Chop the leg and tendons with a knife.

9. Spread canned peas on the bottom of the silicone molds, place the meat and the pork leg crushed with tendons on top of it.

10. Fill the molds with chilled broth and freeze the cold jelly.

Precast jelly in a slow cooker


• two pig legs;

• half a kilo of beef (pulp);

• whole chicken weighing up to 900 grams;

• large onion;

• three small carrots;

• six peppercorns;

• Cloves - 4 pcs .;

• five teeth of garlic;

• three bay leaves;

• one small celery root;

• three sprigs of parsley.


1. Soak meat, legs, and chicken in cold water for three hours. Beef and chicken can be soaked in the same container, and the legs in a separate bowl.

2. Remove feathers and their remnants with tweezers from chicken.

3. Carefully scrape the legs with a knife from all sides; pay special attention to the hooves and the areas around them; rough skin should be cut off.

4. Rinse beef and chicken with warm water. Chop the chicken into pieces, and cut the flesh into large pieces.

5. Put the prepared pig legs in the cooking bowl of the multicooker, cover with water, preferably filtered, and turn on the “Quenching” for two and a half hours. 6. Open the slow cooker, lay the pieces of pulp, chopped chicken, add the peeled root vegetables, seasonings, spices, salt to taste and turn on the mode “Stewing” again, only for six hours.

7. Get the meat, strain the broth to remove the spices and spices.

8. Finely chop the meat with a knife, carefully select the bones from the legs, especially the small ones, and scroll in the meat grinder. Also in the meat grinder you can scroll 1/3 of the boiled meat.

9. Take two glass or enamelled rectangular sudochka, put parsley in them, cut boiled carrots into thin ringlets.

10. Top off, evenly distributing, beef and chicken meat, divided equally, scrolled from the legs of the meat mass and cover with broth. Cooked jelly enough for two forms the size of 25 to 30 cm.

11. You can add chopped garlic, gently stirring only a broth with a fork or spoon, without touching the meat.

12. Put sudochki in the refrigerator, if you cover with lids, do it when the jelly hardens a little, after about two hours.

Fish jelly in a slow cooker


• two large carp heads;

• 600 grams of carp fillet;

• small carrot;

• medium bulb;

• leaf of laurel;

• A pair of black peppercorns.

For decoration:

• fresh parsley;

• Canned green peas, brain varieties.


1. Remove the gills from the heads, scrape off the remains of scales with a knife from the top and wash the heads with cold water.

2. Cut the peeled carrot in two lengths, remove the top layer of peel from the onion and wash it under the tap.

3. Put fish heads, root crops, spices in the cooking pot, pour water and salt. Water should cover well the head, the level - one centimeter above the heads.

4. Close the multicooker and turn it on by setting “Quenching” for an hour.

5. From the fillet, select small bones, it is convenient to do it with tweezers, cut into pieces and put in a saucepan with salted water, put the cook on the stove. When the water boils, remove the foam, reduce the heat and bring to readiness. 6. Cut the cooked fish fillet into small pieces, separate the meat from the digested heads and mix it with the chopped fish.

7. Take any suitable dishes, lay out its bottom with sprigs of parsley, spread the peas on top. Put the chopped fish on top of the peas and pour all the strained fish broth and set to freeze.

8. Before serving, lower the dishes with the jelly for 1-2 minutes in hot water and gently turn over on a serving dish. Garnish with greens and peas.

“Light” jelly in a multicooker


• one kilogram of turkey neck and pork shank;

• 700 grams of pulp, pork;

• large onion;

• two medium sized carrots;

• to taste: bay leaves, red pepper, ground pepper.


1. Remove the skin from the knuckle and chop it up into several parts, rinse the neck and meat thoroughly, put it together with the knuckle into a large saucepan and cover with water.

2. After three hours, drain the water, put the meat in the bowl and pour water to the maximum mark. Products are designed for 5 liter volume of the multicooker bowl.

3. Add the onion, carrot, seasoning, to taste without salt and spices, everything except red pepper.

4. Set the “Quenching” mode on the panel for four hours.

5. Open the slow cooker, take out the meat and cool, and strain the broth.

6. Another warm meat removed from the bones, cut into small pieces, it will be better if you disassemble it into pieces along the fibers.

7. Put the meat in molds and pour over the cooled broth.

8. It is possible at the bottom of the prepared dishes, before laying out the meat, put the carrot, cut into half rings, greens or thin rings of boiled eggs.

Jelly in a slow cooker - tricks and tips

Aspic cooked in a slow cooker is not as transparent as cooked on the stove, but this drawback is very easy to fix if you resort to small tricks: • before adding root crops, spices and setting the mode necessary for cooking jelly, put the slow cooker in the “Soup” or “Cooking” mode for an hour, wait until the water boils, while periodically remember to remove the resulting var. After the signal, put the meat out of the bowl, rinse and put it back into a clean container, add the remaining ingredients and only after filling up with the required amount of water put the slow cooker into the “Quenching” mode;

• The gauze lined on a sieve in two layers will not only help make the broth more transparent, but also remove excess fat.

• If broth broth turned out not sufficiently sticky, you can add gelatin diluted in boiled water to a still warm broth. To do this, soak the instant gelatin in a small amount of cold boiled water for fifteen minutes. Then dissolve it in hot water, pour it into a concentrated broth and mix thoroughly. For half a liter of liquid, you must take 20 grams of gelatin.

• Check the broth for stickiness, you can drip a little liquid on the fingers. If the fingers stick together, the broth is sufficiently concentrated and the jelly will harden without the addition of gelatin.

• For fish jelly, it is best to take fish that contain a small amount of small bones: salmon, pink salmon or salmon.

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