How To Cook Kholodets (Jellied With Tongue) 👅 Secret of Transparent Broth #howtodoit
The cooking process is never easier - wash, cook, pour, cool! Everything!
If in more detail, then the whole process can be divided into three stages (moreover, the second and third can be neglected and just eat boiled language).
Ingredients
✔ language (pork, beef, veal - any) - 1 pc. (I have 1 kg.)
✔ bulb - 1 pc.
✔ bay leaf and spices (to taste), salt
✔ egg - 1 pc. (For broth) and 1 pc. (for decoration)
✔ gelatin - 1 pack (I needed 30 gr.)
1️⃣ Stage:
Wash your tongue thoroughly. Pour cold water, bring to a boil, remove the foam. Add bay leaf, spices, salt. Reduce heat and cook until cooked. Readiness is checked by piercing - soft tongue - ready. About an hour and a half. We quickly throw the cooked tongue into cold water, so that the white skin peels better. If you become too lazy to cook and really want to eat, then you can no longer read, but take and eat this language with horseradish. Well, if you still want to get confused and cook jellied meat, then move on.
2️⃣Step:
While the tongue cools, let’s take care of the broth. Or rather, its clarification (this is in the case of guests, and muddy will do for yourself). To brighten the broth, beat the beaten egg white into it.
To make the protein beat well in thick foam even without a mixer, there are a few secrets:
✅ The egg must be cold
✅ The bowl in which the protein will be whipped, rub with a slice of lemon
✅ Salt a little while whipping
Bring the broth with protein to a boil, but do not boil. Remove fire, let cool 10 minutes. Bring to a boil again and cool again for 10 minutes. Strain through cheesecloth and, voila, the crystal clear broth is ready!
3️⃣Step:
Pour a small amount of warm broth into the gelatin (it will be written on the package exactly how much you need it) and let it brew for 5 minutes, then pour it into a pot with broth and bring to a boil (DO NOT BOIL !!) so that the gelatin is completely dissolved.
Now fill the bottom with the broth in a plate, cool it in the refrigerator for 15 minutes, spread the first layer of chopped tongue, fill it with broth and cool again for 15 minutes. We make as many layers as there is language or how much patience is enough. I had enough for the "bottom" and one layer. Decorate with herbs, boiled egg and what else you want.
That's all. Jellied is ready! Enjoy your meal!
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