How to cook a cold in a multivark

Multivar is a great help formany housewives. And despite the fact that there are negative comments about it, primarily related to the length of cooking, a huge number of consumers enjoy using this device with pleasure. It's quite easy to cook even a cold in a multivark, for this you only need to have the necessary set of products and choose the right recipe.

So, it is taken beef or pork knuckle, putinto the unit, filled with water and put in the "quenching" mode for several hours. You can put it overnight. Then in the morning it will only be necessary to add the seasoning necessary here (usually a bay leaf, peppercorn, peeled garlic cloves, etc.), put on the stew for another 20 minutes. In most cases, the meat is already separated from the bones by this time, and it remains only to grind it. It is decomposed into prepared small bowls, filled with filtered broth, cooled and placed in a cold place. The dish is ready when it is completely frozen.

You can make a chill in a multi-using the following recipe. Two pork legs are well washed (you can pre-soak them for a couple of hours in cold water), shredded with a knife and put in a bowl for the products of the appliance. They do not need to be cut or chopped. A half-kilogram of lean beef, peeled carrots, a few peppercorns, parsley and a bulb are also added here. All the ingredients are laid entirely.

Then water is poured. It is necessary so much that all products are covered with a top about four fingers. Then the cold in the multivark is put out for 6-7 hours. As a result, the meat should turn out to be soft, not completely boiled. One hour prior to readiness, you can put several laurel leaves and salt here. After this, the pork legs and beef are taken from the broth, which is filtered and cooled. Meat is crushed and decomposed into a serving bowl. Decorate the dish can be, putting here a green peas, circles of boiled carrots or eggs. The broth is added finely chopped garlic, after which it is brought to a boil. The resulting liquid is filled with ingredients. The dish is cooled and placed in the refrigerator.

If we are preparing a cold, it can be addeddifferent kinds of meat. For example, put a little boiled chicken fillet. It will give the dish a more delicate taste. Spices are also taken to choose. Traditionally, pepper and bay leaves are placed here. However, you can take special spices for this dish, which are sold in many supermarkets. A whole bunch of greenery (dill or parsley), laid at the beginning of cooking with other ingredients, will make the taste of the broth more saturated.

The holocaust from the goose is easy enough. To do this, the carcass of the bird is washed, gutted, put in a multivark, filled with water and put to stew. Here, put black pepper, bay leaf, whole peeled bulb and carrots. The liquid should cover the meat a few centimeters from the top. It must be remembered that the goose is prepared much faster than pork or beef, so in this case it will be enough 4-5 hours.

The carcass is removed from the broth, the meat is separated frombones and disassembled. The broth is filtered. Those who are worried that the chill may eventually not freeze, can add gelatin, previously soaked in water. In the dishes put the goose meat so that it fills the bowl by about a third. On top are lined circles of boiled eggs, chopped greens. Everything is poured in salted broth. On the table, the dish is served with mustard or grated horseradish to make it sharp.

A jellyfish in a multivarquet is easy to prepare, and you do not need to constantly monitor how meat is stewed, which greatly facilitates the process.