How to cook jelly: working tips

Kholodets is a traditional Russian dish made from meat with a high content of gelling substances. The classic jelly does not require the addition of gelatin, as it hardens due to collagen from pork legs, knuckle or ears. Pork, beef or chicken is used for the meat part. The cooking process takes from 6 to 8 hours of cooking, requires patience and technology, but the result is worth it. All the details are in the Izvestia article.​

Selection and preparation of ingredients

The right choice of meat determines the quality and ability of the jelly to harden without gelatin.

Two types of meat are needed for a classic jelly: gelling base and meat part. As a gelling base, use pork legs (2 pieces), a shank (shank) weighing 1.5 kg or pork ears (2 large ones) — they contain a large amount of collagen, which, when cooked, turns into broth and provides solidification. For the meat part, chicken (2 kg), beef or pork (1.5 kg) is suitable.

Pre-soak the meat in cold water for 4-5 hours or overnight. This will help get rid of the remaining blood and make the broth clearer. In the morning, rinse all the ingredients thoroughly and remove any excess. Choose the right size for the knuckle so that it fits into the cooking container.

The first stage of cooking

The correct start of cooking ensures the transparency of the broth.

Put the prepared meat in a large saucepan, placing the knuckle or legs down and the flesh on top. Fill with cold water so that all the meat is completely covered — you will need about 5-6 liters of water. Put the pan on maximum heat and bring to a boil.

As soon as the water boils, drain the first broth along with the foam and meat impurities. Rinse the meat and pan again under running water. This technique allows you to get the cleanest and most transparent broth. Pour clean cold water over the meat again and put it on the fire.​

The second stage of cooking

Prolonged languishing on low heat is the key to a delicious jelly.

Bring the broth to a boil over high heat. When it starts to boil, add one tablespoon of coarse salt without a slide — it will help the protein curdle faster. Carefully remove any foam that has formed with a slotted spoon or spoon. Be sure to reduce the heat to a minimum immediately after boiling — the broth should be stewing, not actively boiling.

Cook the jelly on the lowest heat under the lid for 6-8 hours. In any case, do not allow the broth to boil too much — this is a prerequisite for obtaining a transparent jelly. 2 hours before the end of cooking (or 4-5 hours after the start), add the vegetables and spices:​

• Carrots — 2-3 pieces (whole, peeled)

• Onion — 2 pieces (whole, peeled)

• Bay leaf — 3-6 pieces

• Black pepper — 6-20 peas

• Garlic — 8 cloves (optional)

Keep an eye on the water level and add hot boiled water if necessary. Keep the bay leaf in the broth for no more than 15 minutes, then remove.

Cutting meat

Remove the finished meat from the broth and cool slightly — it should easily fall behind the bones. Disassemble the meat with your hands into small fibers or cut into pieces of the desired size, removing all bones and skin. Strain the broth through a sieve or two layers of gauze, removing the vegetables, spices and all excess.​

Place crushed garlic (2 cloves per serving) on the bottom of the jelly pan (deep plates, containers or special molds). Spread the disassembled meat evenly on top. Carrots can be cut into thin slices and added to the meat for decoration. Pour the hot strained broth over the meat so that the liquid completely covers the contents.

Solidification and feeding

The final stage requires patience and the right temperature.

Allow the jelly to cool naturally at room temperature for two hours before placing it in the refrigerator. This will prevent condensation and turbidity of the jelly. Then put the molds in the refrigerator for at least 8 hours, preferably 10-12 hours for complete solidification.

You can check the stickiness of the broth in advance by dipping your fingers into it: if they stick together, the jelly will harden without gelatin. Serve the finished jelly with horseradish or mustard. Frozen jelly is stored in the refrigerator for up to five days.

Secrets of making the perfect jelly

A few important nuances will help you avoid mistakes and get excellent results.

To obtain a clear broth, you can use clarification with egg whites. For each liter of ready-made broth, take 1 egg white, whisk into a strong foam and add to the hot broth. Put the pan on high heat, stirring intensively, bring to a boil. Remove from heat, let stand for 10 minutes and repeat the procedure 2 more times — the broth should boil three times. Then cool and pass through two layers of gauze.

The jelly can be cooked in a slow cooker in the "Stewing" mode for 6 hours — this is convenient, since it does not require constant monitoring. Add spices only after removing the foam, otherwise you will accidentally remove them along with it. Do not overdo it with salt — remember that when it hardens, the taste becomes more concentrated.

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