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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 currently have some time, I was searching on the web the other day. On the lookout for fresh, fascinating thoughts, inspiring recipes that I’ve never tested before, to treat my loved ones with. Looking for quite some time unfortunately couldn’t discover too many interesting things. Just before I wanted to give up on it, I stumbled on this scrumptious and simple treat simply by chance over Suncakemom. It looked so delicious on its snapshot, that called for fast actions.

It was easy to imagine the way it is created, its taste and just how much boyfriend will love it. Actually, it is extremely simple to keep happy him in terms of treats. Anyway, I went to the page and then used the step by step instuctions that were accompanied by great images of the procedure. It just makes life faster and easier. I could suppose it is a bit of a effort to shoot pics down the middle of baking in the kitchen because you usually have gross hands and so i genuinely appreciate the hard work she placed in for making this blogpost .

That being said I’m inspired to present my own, personal recipes in a similar way. Appreciate your the concept.

I had been tweaking the original formula to make it for the taste of my loved ones. I must say it turned out a great outcome. They prized the flavor, the thickness and enjoyed getting a treat such as this in the middle of a stressful week. They quite simply demanded more, a lot more. Hence the next occasion I’m not going to commit the same miscalculation. I am gonna twin the amount .

This aspic recipe courtesy of 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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