Licia Bobesha Recipes Aspic – Meat jelly recipe

Aspic – Meat jelly recipe

Looking for an easy yet filling meal? Meat jelly or aspic is an excellent yet underappreciated low carb dish that can be served any time of the day.

As I currently have some time, I was searching on the web a few days ago. Trying to get fresh, challenging ideas, inspirational recipes that I have never tasted before, to surprise my loved ones with. Looking for a while yet could not discover lots of interesting things. Just before I thought to give up on it, I discovered this fabulous and easy dessert by chance at Suncakemom. The dessert seemed so scrumptious on its photo, that called for instant action.

It absolutely was easy to imagine the way it’s created, its taste and just how much my hubby might want it. Actually, it is very simple to keep happy the man in terms of cakes. Anyways, I went to the site and simply followed the simple instuctions that had been accompanied by nice images of the method. It just makes life less difficult. I could suppose it’s a bit of a inconvenience to take snap shots in the midst of cooking in the kitchen because you most often have gross hands so that i seriously appreciate the effort and time she devote for making this post .

With that in mind I am empowered to present my very own formulas in a similar fashion. Thanks for the concept.

I was tweaking the initial mixture to make it for the taste of my loved ones. I’ve got to mention it had been a great outcome. They loved the flavor, the consistency and enjoyed having a sweet such as this in the middle of a hectic week. They ultimately requested lots more, many more. Hence the next time I am not going to commit the same mistake. I am going to double the amount to make them pleased.

meat jelly recipe was first baked by SunCakeMom

Make sure everything is cleaned and possibly hairless. We won’t have any problems with a bit of extra hair but not many like to see it on their plate.

If pork knuckle hasn’t come halved then cut them into halves along the long side.

Place all the ingredients, except the salt into a big saucepan.

Fill the saucepan up with water and bring it to boil. Some like to discard the first boil of water. In this case the spices and herb shouldn’t be added with the first batch of water but only with the second one.

When water reaches boiling temperature and the bubbles start to appear on the surface of the water, lower the heat.

Let it simmer for about 3 – 4 hours. When the meat easily comes off the bones it should be ready.

Salt to taste and let it cool off a little bit.

Separate the liquid from the rest of the ingredients. A sieve will come handy at that but fishing out the bits is also an option for those who aren’t in a hurry.

For a boneless aspic experience remove the bones from the meat. It should be fairly easy but very much greasy.

Distribute the meat into the plates, bowls, cups or anything we’ve got at hand. A gallon of stock is pretty big batch considering that half of the volume is occupied by the meat.

Fill up the plates, bowls, cups with the soon to be aspic.

Optimally the whole distribution process was being done where the jelly will set. Otherwise we have to move them one by one to a cool, dog, cat, pet or any animal free place. Cover the plates with another one, turned upside down if in doubt. A fridge will be perfect if it is enough place there.

Let it set for about 6 hours depending on the temperature. The cooler the room is the sooner it will set.

Some fat may accumulates on top that can be scraped off if not desired and used up for later cookings.

In the fridge, it can be kept for about a week but it can survive a couple of days at 68°F / 20°C. When it starts to liquefy again on its own with no apparent reason (e.g. heat), it shouldn’t be consumed. Not like anyone could with a living taste bud.

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