Saying “Flood”, feast immediately comes to mind. Indeed, this dish often decorates festive tables. You can cook it from a variety of products - meat, fish, poultry, offal. Today you will learn how to cook jellied beef tongue.
The prototype of modern water dishes is jelly, which was obtained naturally. After long-term cooking of meat on the bone, the broth turned out to be thick and viscous due to the gelling substance found in the bones and cartilage of animals. Getting in a cold place, he froze. Considering this to be a minus, the broth was reheated before use.
But the French have turned this "minus" into an advantage. They cooked together different types of meat, then they twisted everything into mincemeat, added eggs and spices, poured some broth and cleaned it in the cold. Sometimes the mass was sent under the press. This dish has acquired the name "Galantin", which translated from French and meant "Jelly". Thus, galantine and became the prototype of the well-known jelly.
In jellied broth they are clarified, but in jelly (jellied meat) it remains unclear. Clear broth serves as a kind of glass, behind which all the beauty of the dish is visible. French chefs began to give the desired shade of jelly by adding saffron, turmeric or lemon zest to the broth.
It is not so difficult to prepare this dish, it is important in this case to have time and patience, and to know a couple of secrets. The result can strike: a soft tongue in a fragrant jelly (the taste can be adjusted according to your preferences by adding basil, thyme, rosemary or other fragrant herbs and seasonings), and the appearance will be pleasing to the eye, because fantasy is limitless, you can create incredible pictures.
By the way, “Filling tongue” is perfect as a snack to vodka.
Total and active cooking time - 5 hours
Cost - $ 12.1
Calories per 100 grams - 42 kcal
Servings Per Container - 8
Jellied tongue recipe
Ingredients:
Beef tongue - 500 gr.
Onion - 1 pc.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Black pepper - 5 pcs. (peas)
Parsley - 2 vet. (fresh)
For broth:
Bones - 500 gr.
Water - 1.5 liters.
Onion - 1 pc.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Black pepper - 5 pcs. (peas)
Gelatin - 23 gr.
Vinegar - 30 gr. (3%)
Egg protein - 1 pc.
Salt - to taste
To decorate the dish: cranberries, lemon, carrots, cucumber, egg, greens, thyme, rosemary.
Cooking:
First of all, beef tongue for the filler should be well washed, and then sent to a saucepan filled with cold water. It’s impossible to say exactly how much you can cook, it all depends on the age of the livestock, about 2.5-4 hours. After 2 hours of cooking, you can salt the beef tongue, add carrots (you can cook it whole, it will be useful for further decoration), parsley, onions (put the whole, after cooking it can be discarded) and bay leaf. 
For the most aspic it is necessary to boil the meat broth. To do this, clean and wash the vegetables, chop the bones, add black pepper and a couple of bay leaves (you can also use other seasonings). After boiling the broth, remove the foam formed with a skimmer, lower the heat and simmer for 3-4 hours. At the end of cooking, add salt and spices, here you are guided by your preferences, because it is the frozen broth that gives the taste to the dish. 
Broth strain. 
Gelatin must be poured with cool water and left to swell for half an hour. Add some broth to the gelatin and dissolve it there. 
Egg white shake in foam. It is this property that, when it rolls up, takes all the particles that form turbidity. Pour the dissolved gelatin into the broth, heat it up, pour in the vinegar (they often forget about it, but in vain, because it affects not only the clarification process, but also gives a pleasant taste color). whipped protein. Broth should be heated, but do not allow boiling, let stand for 25-30 minutes, so that it is lightened. Squirrel foam removed skimmer. 
Now you need to strain the broth. To do this, fix the colander on the pan, put a clean towel or napkin on top, carefully pour the broth into the colander and as soon as the liquid passes through the cloth, close the pan with a lid so that it does not cool. The result should be a clear and clear broth. 
Now you can do the language. Once it is cooked, shift it from the broth, remove the skin, cut into even, thin slices. 
Jellied looks great on large dishes, and in portioned form. At the bottom of the form lay out the desired pattern with the following products: greens, fresh cucumber, boiled carrots, lemon, boiled eggs, cranberries, etc. Rosemary and fresh thyme look great, they also give an exquisite aroma. The filling of the dish takes place in two stages. 1) only the bottom is poured immediately or after decorations are laid out on the bottom. Broth should cover the decoration. Moreover, the first casting should be done especially carefully, so as not to damage the planned design (this can be done with a spoon). The broth needs to be filled in not much due to the fact that the decorations can float. 2) The second time you can start the filling only when the first one seizes. Having spread the pieces of tongue, pour the whole dish with broth and send to freeze in the refrigerator or in any other cold place. 
To filler beef tongue well behind the dish, the form must be wrapped in a warm towel for half a minute. 
Aspic from the tongue is an elegant dish that will bring a festive mood to the atmosphere of even a daily meal. But before delving into the details of an easy-to-use recipe for its preparation, it would probably be good to clarify what flooding is.
For me, there was never a significant difference between brawn and filler, until I came across a book of recipes from the USSR times. It turned out that there is a difference, and to call two different dishes as a jellied steak is fundamentally wrong! Aspic is cooked on the basis of meat, in which bones (joints) must be present. There are a lot of gelling substances in them - due to this dish it freezes. But you can cook aspic from anything, not necessarily from meat. Since in this dish there is necessarily an additional ingredient - gelatin, the jellied always stiffens without problems.
In this recipe, the most important product is beef tongue. This by-product is considered to be not only tasty, but also a very useful delicacy. Cooking beef tongue is not difficult if you know how to do it right. The most important thing is not to forget to get it after 30 minutes have passed since boiling, and to clean it from a thick film. I also know that all hostesses dream of getting to the exit — be it for brawn or aspic — crystal clear broth. It is very easy to make with ordinary egg white and sliced gauze.
Preparation time: 2 hours / Yield: 7-8 servings
Ingredients for the recipe
- beef tongue 1 kg
- carrots 1 piece
- 1 onion
- celery root 50 grams
- gelatin 30 grams
- egg white 1 piece
- lemon slice
- salt to taste
- greens, boiled quail eggs, corn for decoration (optional)
How to cook aspic from the tongue
Beef tongue is placed in a saucepan, filled with water and set to boil for 30 minutes. As soon as the water boils, be sure to remove the skimmer, which forms on the surface.
After 30 minutes, we get the tongue out of the broth and put it in a bowl with cold water. Put it under running cold water, take the tongue in your hand, hold it under the stream, make cuts with a knife in several places and remove the film. Under running cold water, it is easily separated.
Purified tongue is returned to the broth, add carrot, onion and celery cubes. Cover the pot with a lid and set to simmer for 1.5 hours.
We take the boiled tongue out of the pan and place it in a bowl with boiled cold water. Because of this, it will not darken until we clarify the broth. We throw out the onions and celery, we will not need them anymore, and leave the boiled carrots to decorate the dish. Bowl grease a piece of lemon and pour in egg white, add a pinch of salt. Whip the protein in a fluffy foam mixer or whisk.
Pour the beaten protein into the broth and set on the stove. Bring to a boil and remove from heat. Give the broth to cool slightly. Then return the pan to the stove and already boil the broth with egg white for three minutes. After that, give the broth to cool completely.
Cut the gauze folded layers (the more layers, the better). We force it to sieve and filter the broth.
In the clarified meat broth, add salt to taste. Soak gelatin according to the instructions, and then add to the broth.
Tongue cut into thin pieces and lay out on the dish. If all the slicing of the tongue does not fit on one dish, take an extra.
Boiled carrots cut into pieces and spread on a dish near the cut. Optionally, put the pieces of quail eggs, herbs and corn. Fill broth so that it completely covers all the ingredients, and put in the fridge for two hours.
When the aspic of the tongue hardens, you can bring it to the table.
Jellied tongue - tasty, nourishing and beautiful cold appetizer. You can pour beef and swine tongue - they taste about the same. I will not hide, beef tongue looks more beautiful on the platter - more than the same, even pieces.
But the pork - less, but it is softer, the meat more tender. I prefer the swine language - I like it more. And preparing both beef and pork flood language the same way.
Ingredients:
- 1 swine tongue (500-700 g);
- 1 small carrot;
- half of the middle bulb;
- 1 bay leaf;
- 4-5 black peppercorns;
- 2 cloves of garlic;
- gelatin (approximately 3 tsp);
- 1 protein;
- 1 tsp. 6% vinegar;
- 1 hard-boiled egg (for decoration);
- parsley;
- salt - to taste.
How to cook aspic from the tongue:
Language wash, soak in cold water within 5-6 hours. During this time, some blood will come out (the water will turn pink).
Thoroughly clean the tongue, especially the sharp tip - there are usually dark areas on it.
Fill tongue with cold water and set on fire. Bring to a boil, boil on low heat for about 5 minutes. A lot of foam is formed, the water becomes turbid.
Drain the water, my tongue again.
Pour cold water over again (tongue should be covered completely), bring to a boil.
We remove the noise, reduce the fire to the minimum, so that the tongue does not boil, but only a little “smoldering” - as when cooking cold. Salt to taste, add black pepper peas .. Put carrots and onions in water. Cook the tongue for 1.5-2 hours. Half an hour before the end of boiling we add bay leaf to the broth.
Remove the ready tongue from the pan. We spread the tongue in another pan, immediately fill it with water and leave it for 3-5 minutes. After such a sharp temperature drop, the tongue will be easy to clean (the skin will easily lag behind).
We clear language - we delete a skin.
Then we drop the peeled tongue into the broth in which it is boiled. Soak up to complete cooling. Remove the fat from the cooled broth (it rises to the top).
The broth will turn out to be low-fat, but it will still remain cloudy. It can and should be clarified - if you want to get at the exit of the language in a transparent jelly. To do this, pour 1 cup of broth. The rest of the broth is set on fire. Immediately - to give the dish more spiciness and flavor - add crushed garlic. Bring to a boil.
Beat egg white, add cold broth (the one that we left in a glass) and vinegar.
Pour the protein into the broth boiling at the minimum heat - a beautiful white frothy cap is formed. We cover the pan with a lid and bring the broth to a boil over a minimum heat (it will take 3-4 minutes - do not miss the moment, do not move away from the pan!). Turn off the fire and set aside the broth for 15-20 minutes. In this case, the broth can not be stirred, and the pan - shake.
Put a colander on a clean pan, cover it with gauze, folded in 4 layers. Gently filter broth.
Now he has become bright and transparent.
Now it is necessary to solve the problem with the amount of gelatin. Measure how much liquid is placed in the dish in which you serve the tongue (pour it not to the very top - there will still be the tongue itself). Measure out the same amount of broth. For 1 cup of broth you need 1 teaspoon (with top) of gelatin. Heat the broth, but do not boil.
Pour gelatin with half a cup of warm broth, stir vigorously until gelatin is completely dissolved. Enter gelatin into warm broth, quickly stir until gelatin is completely dissolved (it takes literally 20-30 seconds), without allowing boiling.
Remove broth from heat, set aside - let cool.
Language cut into thin pieces, spread on a dish.
For decoration, lay parsley, boiled egg, boiled carrots (which remained after we cooked the tongue) between the tongues.
Fill the tongue with slightly warm broth, trying to cover it with tongue, and greens, and egg, and carrots. Leave alone until the broth is completely cooled and turns to jelly. It is best to carry the dish in a cool place.
That's all, our flood language is ready. Enjoy your meal!
In his great theoretical article about i described in detail the technology of their preparation and what should I look for when cooking, so that the broth turned out to be clean and transparent.
But what to do if your broth, due to the mistakes made, still turned out to be muddy? Is it possible to make it look amber transparent? Sure you may!
In this article I will tell you in detail and clearly show you your favorite, proven and 100% reliable way to purify the broth.
For this experiment, I deliberately cooked the most muddy veal broth I was capable of. Oh, and it was not easy for me to do this because of my reverent attitude to the original quality of the broths!
And here is what it turned out: rich, thick, fragrant, but completely muddy, absolutely unsuitable for use as the basis for transparent soups.
We will fix it!
To clean the broth, I always use egg whip and egg whip. Protein and shell - an excellent absorbent, which is great, like a sponge, absorbs the smallest particles of meat turbidity.
I recommend this proportion: for 3 liters of muddy broth, take the protein and the shells of 2 large eggs. Accuracy is not critical here, the amount of shell and protein taken depends on the degree of contamination and the total volume of broth that you are going to clean. If you need to clear a smaller amount of broth, then navigate in proportion, taking 1 liter of muddy broth protein and shell 1 egg.
The shell should be thoroughly washed from possible dirt, finely pounded, and the whites should be whipped into a lush foam. You can add a little lemon juice to the whites while whipping - this will make the protein foam richer and more stable (if you suddenly forget or if the juice is not at hand, that's okay).
Strain the broth into a saucepan through a fine sieve, lined with several layers of cheesecloth. For greater clarity of the experiment, I missed the stage of filtering.
Bring on the stove your strained, but still muddy broth to a temperature of 60-65 0 C.
Add chopped egg shells to the broth and pour in the whipped proteins. That is such a beautiful snow-white hat, they will decorate your broth.
Continuing to heat the broth, stir the contents of the pan with a spoon. At this stage, you can already see the muddy flakes, which pulls back from the whipped proteins.
Continuing the stirring, bring the broth to a boil. Let it boil for about 5 minutes.
Boiling should not be intense, otherwise your protein foam will run out of the pan; but still, the bubbling should be present - this guarantees the absorption of turbid foam by egg white.
Brrr, look how much muddy meat flakes gathered egg foam!
Turn off the stove heat and let the broth "rest" for 15-20 minutes. During this time, a muddy sediment from heavy meat flakes and eggshell will fall to the bottom of the pan.
You can already see that "the patient is more alive than dead."
Carefully and carefully Spoon the protein foam from the broth. It is very easy to do because the egg white is curledi became dense.
And how do you get the color of the broth?
Now carefully, trying not to disturb the heavy muddy residue at the bottom of the pan, strain your broth through a fine sieve lined with several layers of gauze.
The whole sediment should remain at the bottom, which is what we needed. We throw it out without regret! 
If everything is done carefully, then one step of cleaning the broth is enough. In case of errors or, if necessary, you can repeat the cleaning procedure 2-3 times.
And here he is, handsome broth! Absolutely clear, transparent, amber, pleasant color! He remained the same strong and rich, did not lose his taste.
The result is achieved! Hooray!
I hope this article has been useful to you and may all your broths be always excellent now!
, so as not to miss all the most delicious!
I would also be happy to receive feedback on your cooking experience based on the materials of my article.
"Well, this is your crap jellied fish", - says in a famous film, and here and no nasty - we will answer, if you cook this wonderful dish correctly, with holiday table it will disappear in minutes. Tasty and beautiful aspic always becomes a real “highlight of the program”, and it is much easier to cook it than it seems.
The appearance of this dish we owe to the clever French. At a time when the general fashion for everything French dominated in Russia, many grandees began to invite chefs from France to work. One of these cooks one day became interested in jelly - a dish that was mainly eaten by the servants: to cook it, all the rest from yesterday's feast was crumbled practically into porridge, then poured with broth and turned into jellies. However, the Frenchman cooked the jelly in his own way: he decided not to fill in the broth with a shapeless porridge, but rather beautifully sliced pieces of different foods — and this was how the water appeared.
Jellied has much in common with the aspic, and the main difference between them lies in the fact that it freezes not in itself, like aspic, but thanks to gelatin. And this difference makes the filler many times simpler to prepare the dish, all you need is for guests to gasp in pleasant amazement - make a delicious transparent broth and beautifully lay out the ingredients.
As in the case with the jelly, the preparation of jellied water consists of three stages:
- Cooking broth;
- Preparation of ingredients;
- Mix the broth with ingredients and freeze the dish.
We cook tasty broth for a jellied
It is very important that the broth is fragrant, tasty and transparent. To achieve a bright aroma, use all sorts of roots when cooking fish, meat or chicken - carrots, onions, parsley root, etc., so that the broth is tasty, it should be boiled for a long time, well-salted at the end of cooking and put bay leaf for a couple of minutes . However, some housewives are not shy to use for bright taste and bouillon cube - here everyone decides for himself.
Bringing broth to transparency is a whole science if you want it to be crystal clear as a tear, and a very simple task if jewelry transparency is not required. For normal transparency, remove the foam when cooking, and the finished broth just needs to be drained several times through cheesecloth. For crystal clarity, you can do the following: take the egg white, whip in a strong foam, mix with 1 tbsp. 9% vinegar and 1 cup of cooled broth, then pour the mixture into the rest of the broth (no meat should be in it), bring to a boil, cover, turn off the stove and wait until all the sediment settles to the bottom, then strain the broth through gauze folded in several layers - such broth will turn out ideally transparent.
Preparation of ingredients for the jellied: jelly and beautiful design
After the tasty broth on meat, fish or chicken is cooked, it should be brought to the state of jelly. To do this, gelatin is presoaked in cold boiled water for the time indicated on the package (the amount of water must also be indicated on the package or in the recipe), then added to the broth, everything is brought to a boil, but not boiled. The most common trouble is that when gelatin, despite the fact that all steps are done correctly, does not freeze. To avoid such a negative development of the scenario, you can do the following: mix first only 10th part of the gelatin specified in the recipe and the same part of the specified amount of broth, then pour the mixture into a small mold or just a tablespoon and remove in the cold - so you can make sure in advance that the filler will harden well, and you will not face such an unpleasant surprise.
To make the aspic beautiful, use greens and multi-colored products. You can make a very bold, dramatic form using small cake molds, egg shells (make small holes in the upper part of the eggs, release the eggs, wash and dry the shells, then gently fold the ingredients into it and pour the broth, before serving, just peel the eggs like boiled ), however, it’s quite beautiful that the filler, made in one large dish, is also obtained.
Ingredients for jellied - basic (boiled fish, meat, chicken, seafood or vegetables) and additional (greens, boiled eggs, boiled carrots, green pea, sweet corn, bell pepper etc.) need to cut into pieces of the desired shape. Beautiful flowers are made from carrots and eggs, the main ingredient is usually cut into cubes or small cubes, the greens are put in whole twigs - it all depends on the chef's imagination. The sliced products are laid out in molds on the basis that they will then be turned over on plates - that is, the future face of the filler will be what you put on the bottom of the molds.
Aspic: the final stage - we connect the broth and products
After all the products are laid out in tins, they need to be carefully poured with non-hot broth and put into the fridge so that the jellied one reaches the desired jelly consistency - it will freeze. Usually this requires at least 3-5 hours depending on the volume of the dish.
In fact, there is no serious difficulty in preparing the filler - you just need to decide and do it!
Beef jellied recipe
It will take: 300 g of beef tenderloin, 200 g of carrots, 100 g ka, 20 g of gelatin, 2 boiled eggs, bay leaf, pepper-peas, greens, cranberries, salt.
How to cook jellied beef. Meat, onions, carrots put in a pot of boiling water (1.5 l), boil for 1 hour, putting bay leaf and pepper 15 minutes before cooking, and salted. In 150 ml of cooled boiled water, soak gelatin, leave for the time indicated on the package. From the broth to get all the products, strain 500 ml of broth, add gelatin to it, bring to a boil, immediately remove from the stove. Separate boiled egg whites from the yolks and cut into cubes, chop the meat and carrots, mix the chopped ingredients. Put cranberries and greens on the bottom of the cake muffins, put the sliced products on top, gently pour in the broth, remove the molds in the cold until they solidify for 5-7 hours.
Fish Filler Recipe
It will take: 450 g of fish (or seafood Cocktail), 500 ml of water (fish broth), 10 g of gelatin, 1 lemon, dill and parsley.
How to cook jellied fish. In cold water, soak the gelatin at the time indicated on the package when it swells, squeeze it out. Cook, boil the fish, fish broth (put the sea cocktail in the ready fish broth, bring to a boil, but do not boil, discard the seafood in a colander). Strain the hot broth, add gelatin, mix until it is completely dissolved and cool the broth. Thinly cut the lemon, put the fish pieces or sea cocktail in a glass or a mold, decorate everything with greens, gently pour the broth, put into the cold until it hardens for several hours.
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