What is the difference between jelly and cold? A stool, a brawn, a cold, a jellied: what's the difference?

When she is going to set the table cold, the housewives rarely think about how to name it. But nevertheless there are often disputes about this, which rarely lead to consensus, because no one really knows the difference between jelly and cold. But there are other dishes from this category, for example, jellied or brawn. And the real cook is just interested in knowing what he is going to feed the guests.

How to prepare a cold

The main thing is the difference between jelly and cold - it is a set of meat components. In the cold comes a whole collection. Gelatinous are the cartilaginous parts of the pig's carcass: legs with hooves, ears, sometimes - the whole head. Often they are supplemented with beef joints, and even better with a tail. Many to give the density of the jelly are placed in the broth of bird's wings and backs (the so-called soup set). If anyone does not know: it's better to take a homemade chicken, and ideally - and at all a cock, because it is more sinewy, and the mating agents in its carcass are much larger.

Meat is used for filling. There is a lot of room for imagination: you can put a selective pork in a couple of hours of primary cooking, you can add a turkey fillet, you can get by with chicken legs - whoever you like.

In total, the cold will cook for about six hours. Before filling the filler with broth, the latter must be filtered, and the meat is disassembled. In the classical version, the filler should be cut or hand-shredded into fairly small pieces (fibers), but many like solid wings in the saddle - in this case the cold begins to come close to the jelly. In the tank, along with the meat for beauty, often put halves of steep eggs or their circles, carrots, cloves of garlic or something else bright, dropping out of the general background.

Nuances of cooking

What exactly is the flavor of the chill - a matter of personal predilections. However, the obligatory condition - the broth should be fragrant. Therefore, somewhere in the hour before the end of its preparation, lay the basis of laurel, pepper-peas and various roots. A classic choice is a carrot laid entirely (or cut in half if the root is too large). Connoisseurs of spices are complemented by its root parsley. Another necessary ingredient is whole onions, which are laid with husk. An important point, what distinguishes the jelly from the holodtsa: in the latter you can add your own "personal" spices, he quite admits it. You just need to be sure that they are combined with all kinds of meat, and do not overdo it with spices.

Studen in theory

This traditional Russian dish was once prepared from meat residues, which had nowhere else to apply. For all its goodness and nutritional appearance, it was rather unattractive. Jelly made from cow meat, because it was the cheapest. And due to the fact that everything went into it, it usually did not freeze, so that it was not supposed to have a tight jelly.

The French, fed by kings in the past, combined a delicious, but unattractive jelly with a beautiful but tasteless jelly from their homeland. The result of the symbiosis became a cold, but the jelly did not disappear into the past definitively. Now both the jelly and the cold are visually clean. What is the difference is in the selection of meat. The jelly is still prepared exclusively from beef. Other meat is not introduced into it, if you want to get a real Old Russian dish. And one more feature that can boast of jelly: the difference from the cold is that it will be cooked much longer. So to get it you'll have to be patient by 10-12 hours.

A few words about spices for jelly

Forget about the variety of seasonings that can be found on supermarket shelves. For jelly, only garlic is suitable. No roots are added, no onions are laid. When the meat is taken from the broth for disassembly, and it is not yet strained, the basis is laid down pressed or chopped garlic in an amount acceptable to future eaters. After that, the broth is infused in the covered state for half an hour, and only then filtered.

Jellied and its features

Now we'll figure out what differentiates the jellied from the cold and jelly. Theoretical premises remain the same: meat, filled with frozen broth. However, meat can be fish, and poultry, and from by-products (primarily from the language). Its main characteristic - lean, even some leanness. With such meat, "voluntary" jelly can not be obtained, so the jellied must be prepared using artificial thickeners - agar-agar or (more often) animal gelatin. With this, there is another feature that distinguishes the cold, the jelly, the jellied: the latter freezes much faster than its "competitors." The filler is laid out on the bottom in large pieces. In addition, it certainly laid vegetables, which should be beautifully viewed through the transparent layer. Most often they are semi-circles of salted cucumbers or circles of boiled carrots. If the cook does not like vegetables, he certainly complements his dish with fresh herbs.

Classic brawn

Another favorite and home-made dish is brawn. It comes from Germany, although under different names it is known in different countries. Saltison is the same brawn, only from the little parts of the carcass and with less jelly broth. When the filler is disassembled, it is filled with a base and stiffens a little, it is placed under the press in a shell and sent back to grasp. The most delicious and popular brawn in a natural shell, but our mistresses pricked up to cook it in an artificial - for example, in the sleeve for baking. The principles of its preparation before pressing are absolutely identical for a cold or jelly.

Conclusions: the difference between jelly and brawn from the cold, and the jelly from the jellied

Even if the interest is purely theoretical, it must be satisfied. In the end, the landlady has the right to know what she gets at the exit, and what makes the brawn, the jellied, the jelly and the cold. What is the difference can be reduced to the following points.

1. Meat products that go to the broth. For jelly, only beef is needed, in the rest you can lay almost everything that is at hand.
2. Structure. Studen is more vibrant, soft, the other "twin" have a strong jelly.
3. Colour. The chill and the jellied lighter, the jelly is unequivocally dark, the brawn according to the shade varies depending on what has gone to it.
4. The order of the bookmark. In jelly all meat components are dropped immediately, in the rest - depending on how long it takes to boil certain sorts / kinds of meat.

Another point than jelly differs from the cold (and other similar dishes) is the cooking time. Due to the fact that it is exclusively beef, it will last 3-4 hours longer on the stove. Close to him and brawn, if the prevalent amount of meat set will be the same beef.

It should be noted that in the "pure", authentic form, none of the mentioned dishes in modern times, perhaps, is not found. Usually the housewives combine the methods of preparation and the basis, focusing on their preferences.

To make it work

Culinary people are often not very interested in the difference between jelly and cold. They are more concerned with the quality of the dish. And to achieve it is easy, you just need to follow several rules.

1. Do not prepare a "cold" of frozen meat - from the turbidity can not get rid of any tricks.
2. Do not take too fatty components - it turns out unattractive, and it will be harder to harden.
3. Water is only poured cold, and it should be 2 times more than meat. It can not be added to the cooking process!
4. Salt jelly or cold must only after turning off the fire, otherwise you can easily overdo it: the water is boiling.
5. Broth should not boil too violently, it should not be prevented, and foam should be removed regularly - then the cold will turn out to be transparent.