Many are absolutely convinced that jellies and jellies are the same dish, and the difference is only in the name, assigned territorially for different regions. We, probably, today will be disappointed and will somewhat surprise the supporters of this theory, since we will talk about the differences between jelly and the cold. After all, in fact, they do exist, both in the composition of the components, and in the preparation process and even the filing.
What is the difference between a chill and a jelly?
To prepare a classic caviar, several types of meat are used at once. The main gelling component is the pork legs, ears and shin, but sometimes also beef joints are added. As a meat filling of the dish is a carcass of a rooster or chicken, preferably domestic. Varka includes three stages. On the first, ingredients are put in the water, giving the chill viscosity - these are the shins, legs, joints or bones, and secondly, after about two hours, add the rest of the meat. The total duration of the preparation is about six hours. One hour before the end of the whole cooking process, washed roots are added to the meat components, more often it is carrots, less often parsley, and bulbs along with the husks. At the same stage throw bay leaves , pepper and salt.
On readiness, the meat separated from the bones is placed in containers, poured with filtered broth and allowed to cool in a cool place.
Unlike the cold, the jelly is prepared only from beef. Adding other types of meat is not allowed. Cook this dish in one step, laying beef legs, tails, shanks and joints for students, and the pulp of beef as a meat filling. The duration of cooking jelly is about eight to nine hours, which is much longer than the cold. Due to this, the broth's result is much darker and more saturated. To add additional flavoring qualities in this case, as a rule, roots and onions are not used. For this, in the cooked hot broth, from which the meat components have already been removed for sorting and grinding, add the squashed or grated garlic and allow to infuse for half an hour under the lid. Very often the broth for the jelly is clarified with egg white with lemon juice.
In fact, now it is rare to find an authentic variant of this or that dish. As a rule, all
What is the difference between jelly, cold and jellied?
In addition to the cold and jelly, a lot of jets are often found. Now we will determine what is the difference between this dish, the chill and the jelly. Jellied in essence - it boiled with spices meat, filled with a clear broth or water with gelatin . For a beautiful composition to the meat, add slices of fresh vegetables and cut eggs. For preparation of a jellied it takes much less time, but the taste of the dish is much less saturated.