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Pour - a recipe for a cold snack or cold main course, which is a frozen broth with pieces of meat, fish, mushrooms and other ingredients. More details about the filling...Oddly enough, for some reason, the filling is more often prepared in the cold season. Probably because this cold snack is worse stored in the heat. Filling is a festive dish, it is not prepared quickly. If some kind of celebration is approaching and you do not know what to serve on the table, then it's time to find out how to cook a filling. The jelly-like consistency of the filling occurs due to the use of jelly-forming substances. The recipe for bay fish, meat or mushrooms usually uses gelatin or agar agar. Some parts of the carcass themselves already contain gelling agents. If you want to cook poured from beef or pork without gelatin, you need to cook broth from meat with skin, for example, from the leg, tail. Delicious poured fish is obtained by boiling heads.

So, first prepare the broth for the filling. When it is ready, they do the filling itself: the meat is cut into pieces and poured with broth with diluted gelatin. Carrots, egg, sweet pepper, herbs are also necessarily added, and then cooled. It turns out very elegant and tasty filling. Pour can be prepared with anything, if only there is a broth. Often, beef-infused, chicken-infused, pike-infused, walleye-infused or other fish are prepared. Even with mushrooms, you can cook a filling. Recipes with photos will show you how to cook the original portion filling in glasses or pials. In addition, you will learn how to decorate the filling.