While the average consumer will assure you that the jelly and the cold are the same dishes, just grown on the people by two different names, the experienced gourmet will explain that the difference between the cooking technologies is striking. What is the difference between a jelly and a cold, we'll figure it out together.
Chill, jelly and jellied - what's the difference?
Jelly
Cold can be called a cold snack. As a rule, it is served before the main dish, always in the company of hot sauces. This dish is a jelly-like mass consisting of meat by almost 80%, the rest is a frozen bouillon, which retains its shape due to collagen brewed from bones and cartilages.
Most of the caviar are semi-finished products. They can be pork shanks, hoofs and ears, pieces of beef on bones and carcasses of fatty poultry, usually chicken. First, ears and hooves are sent to the boiling water, which are the main binder for the broth during hardening. An hour later, beef and bones are sent to the pot. To digest collagen and cook meat should be about 6 hours, while an hour before the broth is ready for aroma, put various roots, leaves, spices and herbs (laurel, carrots, peppers and others). During cooking, make sure that the broth does not boil actively, otherwise the cold will turn out cloudy.
After cooking, the meat is separated from the bones, and the broth is passed through a sieve and poured all over it. No gelatin is added either in the cold or in the jelly. At the same stage, decorative elements are laid, most often beautifully carrots and greens.
The finished jelly is then sent to freeze in a cool place.
Jelly
Having dealt with the cold, we pass to the jelly. Students cook with similar technology, but do not add pork and poultry to the basis, but use only beef. The most bony parts of the carcass are also put in motion: the head, tail, shins, which are pre-soaked in a saline solution. All prepared meat products are transferred to a pan and poured with water so as to cover. After boiling the liquid, the foam from the surface is removed, and the heat is reduced to an average. The jelly cooks longer than the cold, up to 8 hours, because it turns darker. After cooking, the meat is removed from the bones and ground, and the broth is clarified. The most effective is the clarification with the help of egg white. The protein from a pair of eggs is whipped into a foam and poured into the broth. The liquid is brought to a boil with constant stirring, then the broth cools down for 10 minutes and the procedure is repeated twice. After you remove the litter from the surface with a noisy, strain the broth through several layers of gauze to achieve maximum effect.
Then fill the broth with meat and leave to freeze. The consistency of the ready-made snack will be noticeably softer.
Zalivnoe
Having dealt with the differences of jelly from the cold, we pass to the jellied one. Here the difference becomes noticeably more obvious. Earlier we mentioned that neither the jelly nor the jelly were cooked with additions of gelatin, but the jellied, in contrast, thickens just by adding gelatin. That's why the jellied has not such a pronounced taste and a slightly more stable and dense texture. In order to give the filler saturation, you can fill the gelatin sheets with a ready hot broth from vegetables or on the basis of a fat chicken with the addition of roots and herbs. The finished gelatin solution is then poured over chicken or beef or glazed with fish pieces. Still in jellied can put chopped eggs, vegetables and greens.