How much water and meat do you need for a cold? What proportions?

How much water and meat do you need for a cold? What proportions?

  • There are proportions of 1: 2, that is, 1 kg of by-products are taken 2 liters of water. What does 5 mean, 6 cm is all abstraction, and the cold can not turn out. Always so I cook, it is taken from books, it is checked up by time.

  • Meat with pits (pork, beef), pork legs, beef legs should be (chopped) and put into a saucepan, pour cold water, the water should cover the meat by 5 cm more.

    Cover the pan and bring the contents to a boil, remove all the fat, the broth will be light and transparent, allow to boil, reduce the heat, close the lid of the pan and cook for 6 hours.

    That's how it should be filled with a pan with a ready-made welded chill.

    How much water and meat do you need for a cold? What proportions?

  • We completely fill the pan with meat, be sure to put pork legs and ears. Then pour water so that the water covers the meat a few centimeters.

    To make the broth maximally transparent, the cold must boil on very low heat, and not boil. Boring should not be at all.

    If you want the cold to be fat, do not put meat with fat in the pan.

    For example, if you cook a head, cut the fat from the head first, leaving only the meat.

    Recently we cooked a cold of pork and one chicken. It turned out very tasty, although before that we cooked this dish only with pork and beef.

    How much water and meat do you need for a cold? What proportions?

  • The exact proportion is not really indicated, where each mistress finds a golden mean for herself already in the process cooking a cold. Many people use gelatin for cooking, then water can be more.

    My mother, and then I gelatine when cooking a breeze, never use it and it very well freezes as we take a lot of bones, pork with skin, shank, lytki.

    Water You need so much to just barely cover the laid meat in a saucepan.

    Just keep an eye out so that the water does not boil away and periodically top up. If you cook a cold in a multivark, then you do not need to follow the water, it will not boil to anywhere, but in general you can forget about the fact that the cold clock is brewed so for six.

    Meat I always take two-thirds of the pan in which I will cook the jelly, so that to fill the pan there is a place to boil. Be sure to take a different meat, it can be beef, pork, poultry and other at your discretion.

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  • In life, not "quiesced"; similar!

    There is such a good Russian word: more. That is, more meat, and something zhaliruyuschego there - also not to spare. quot; Shank, for example. And cook longer - excess water will boil away.

    Personally, with this very "shank", I apply it to a meat pan and top up the water so that it covers the meat and the total level of the level one and a half to two times exceeds the "quot; meat in a saucepan. As a result, it turns out richly delicious jelly and everything is normally frozen.

    Well, sometimes domestic grumbles that a little jelly, they say, is one meat. But you can not please everyone :) Some people would have one jelly, no meat, just how can you cook without gelatin?

  • Proportion I personally like this, a little more than half a pan load meat, and pour water on the thickness of the finger below the top edge of the pan, that's all.

  • Meat for the cold, we usually take with pits, sometimes, if you put pork legs, bones get more than it seems initially, and meat is less. In case you put one meat, and then add gelatin to the broth, then you need to pour water about 5-7 cm above the meat, and if you have bones and you do not add gelatin, then the water should cover the meat, of course you need still consider that the broth a little boils. I always do it and I've never been wrong!

  • It is worth considering what kind of meat is cooked in a cold and a container. We do not have huge saucepans, but meat is boiled hard, so we need to pour twice as much water as meat is unprofitable to anyone.

    Meat on the bone for colds is poured on 8 - 10 cm above the surface of meat and cooked on low heat. Water is enough for 6 - 7 hours of cooking, if you boil, for example, beef, pork is cooked faster. It's interesting that the jelly of their good meat perfectly freezes without gelatin, but for a puffed pig it is required to boil broth from a piglet separately, then take the meat out and add gelatin separately to the broth. And their normal chicken also broth freezes without gelatin.

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