Cold in a pressure cooker - recipe for cold meat delicacy

Useful properties of the cold

In hot weather, we feel like quenching thirst or eating something refreshing. And if you get bored with vegetables and fruits, it's time to treat yourself to a real meat delicacy. When answering the question how to cook jelly, many housewives recommend using a regular stove. But it's not a secret for anyone that in a pressure cooker the preparation of the holland will go much faster, but the effect will remain the same. Useful properties of jelly: Thus, jelly is not only a delicious, but also a useful product for our body. It's time to talk about recipes and how to cook pork in a pressure cooker.

The recipe for a cold in a pressure cooker

Based on practical experience, the time of preparation of jelly on the plate is 4-6 hours, whereas in the pressure cooker the meat is processed for 1.5-3 hours. That is why we will consider the process of cooking on modern equipment.

Ingredients for making a holland:

Put pieces of meat, seasoning and vegetables in a pressure cooker with water. Add a few pinch of salt, close the lid and start cooking the ingredients for 2-3 hours. As soon as the composition boils, you can start cooking jelly.
On a note! If you do not like too much fat broth, it is desirable to remove excess foam - the taste of the product will not be affected.
Separate cooked meat pieces from bones. Large parts of meat are cut with a knife, the rest are laid entirely. Salt the dish, add a little pepper and taste. After preparing the meat, season the jelly with fresh herbs and chopped garlic cloves.
On a note! Before you spread the jelly on the dishes, you can decorate the bottom with various delicacies: sliced ​​eggs, cucumbers, green peas, red pepper, etc.
Carefully place the meat on the dishes, not forgetting to fill it with a transparent composition of broth. Then send the dishes with the cooled broth in the refrigerator for thickening. The described recipe is suitable for cooking and baked beef at home.

Cold in a pressure cooker: simple tips

The creation of the holland is a very simple but responsible process. To facilitate the cooking of cold meat marmalade will help some simple tips:

The storage time of jelly in the refrigerator should not exceed 10 days, and when stuffed with vegetables - no more than 7 days. Meat is laid in molds and covered with lids or plastic bags. Before you put the container in the refrigerator, it is desirable to freeze the product, and when using again defrost and spread out on plates.