Meat and the remaining gelatin are placed on top and allowed to set in a cooler.A new layer of gelatin is poured on top and allowed to set in a cooler.Decorative items are placed on top of the set gelatin.A thin layer of hot gelatin is placed in a form or any dish or plate and allowed to set in a cooler.Chicken breast or fish fillet will make a great show meat in any meat jelly. As a rule meat jellies don't include low value meat products like skins, snouts, or hearts. Different meats can be incorporated in meat jellies, for example fish fillets, skinless and boneless chicken breast, diced ham etc. Because of that they contain solid chunks of lean “show meat” and use commercial gelatin in order to obtain perfectly clear jelly. They are basically more refined products where looks of the products play an important role. They fit more into general cuisine and many fancy products can be created based on one’s ingenuity and imagination. Meat jelly although technically not a sausage, follows the same rules of production as a head cheese. Cooked meats are arranged on the bottom of the container, meat broth is carefully poured over it and left for cooling. In addition no secondary cooking is needed. Meat jellies are much easier to make than head cheeses as they don’t have to be stuffed which greatly simplifies the procedure. You may not realize it, but every time you lick quality ice cream, you eat gelatin that came from hides, bone, tendon, skin and connective tissues rich in collagen. Gelatin and glue are derived from a protein called collagen. Don’t your kids eat fruit jello? You can make your own by mixing commercial gelatin with water and adding fruit to it. They are often garnished with fruits and vegetables. Any professional cookbook lists wonderful meat jellies that incorporates different cuts of meats.
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