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 lately have some time, I had been looking on the web last week. In search of fresh, fascinating ideas, inspiring meals that I have never tried before, to delight my family with. Hunting for a while unfortunately couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I came upon this delicious and easy dessert by chance. The dessert seemed so fabulous on its photos, it called for urgent actions.

It had been not difficult to imagine the way it is created, its taste and how much boyfriend will like it. Mind you, it is extremely easy to delight him in terms of cakes. Anyhow, I got into the site: Suncakemom and used the detailed instuctions which were coupled with superb shots of the procedure. It just makes life quite easy. I can imagine that it’s a bit of a effort to take photographs in the midst of cooking in the kitchen because you ordinarily have sticky hands thus i pretty appreciate the time and effort she put in to build this post and recipe easily followed.

That being said I’m inspired presenting my very own dishes in the same way. Many thanks the concept.

I had been fine tuning the initial formula create it for the taste of my loved ones. Need to mention it was an incredible outcome. They enjoyed the taste, the overall look and enjoyed having a delicacy like this during a stressful week. They basically requested more, more and more. Hence the next occasion I’m not going to make the same mistake. I’m gonna twin the volume .

You can find the original meat jelly recipe and more at 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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