My study of the question of difference brawn and jelly evolved in a new direction. Now I'm interested in what distinguishes them from the filler. Just yesterday, a friend insisted that all gelling dishes, vegetables are added, and there is a filler. But I considered the question, and that's what found out, I will tell in the cooking process.
Cooking time - 120 minutes
Servings - 3
Ingredients
- water - 200 ml;
- meat broth - 400 ml;
- chicken - 1 fillet;
- gelatine - 10 g;
- carrot - 0.5 units;
- salt - to taste.
Immediately I say, that the fill can be done not only from the broth (chicken, beef), but also from the water in which the diluted stock cube. Honestly, I do not like cubes, so I find it easier to cook soup. I cooked it with pork and beef. And, of course, to get the basis for meat aspic, added in the course of chicken.
Cooking method
The main difference between the water inlet from the aspic jelly and a gelatin. That he is the component through which the filler hardens. Therefore, its cooking time is greatly reduced (in contrast to aspic and jelly).
1. Dissolve gelatin for instructions on the package. 10 grams of gelatin, I took a glass of cooled boiled water and leave for an hour. During this time, as the time approached broth.
A solution of the gelatin heated without boiling - our challenge dissolve it. Complement glass dissolved gelatin another 400 ml of hot broth.
2. In the form of cakes laying boiled carrots.
3. We should be sent to the meat. I used chicken, disassembled at the fiber.
4. Since I have a soup cooked on a fat pork, beef and chicken, it came of the fat, which is very unusual for the filler. It should be transparent. Given the small volume of the molds, hardening took about an hour.
Aspic ready. It was very tasty, especially with the mustard.
If I missed something or something was wrong, please indicate as very good at these matters first. Bon Appetit!
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