Cold Stuff: useful properties and contraindications

Cholodets has long been associated in Russian people with the New Year's table. All because the jelly-like meat dish is most convenient to do in the wintertime. It will retain its shape and will not melt, if you leave it on the table for a long time.

Chlodecake is traditionally made with meat broth, which requires a very long cooking time to solidify, so that gelatin is released. A strange thing for some people is vegetable cold cuts - they are made from vegetable products with a high content of natural gelatin, such as tomatoes. They are also boiled for a very long time until a thick consistency, and then put in a cold place to solidify for a long time.

But progress does not stand still, and to reduce the time, many people use ready-made gelatin - just add it to the hot broth, and in a few minutes it will solidify without assistance. But will this dish be a real chłodnik by its definition? To answer this question, it is worth considering the main differences of chłodnik from all other jelly brethren.

What is the difference between chłodecks

From jelly

A lot of people call jelly and simply do not see any difference between them. And it is difficult to blame them for this, because the differences are really insignificant.

1. Jelly is traditionally made of beef, without the addition of other types of meat. It can be beef shanks, veins, tongue and other parts of the body of the carcass. The use of such meat makes the dish dark, and the leanness of beef does not give the necessary density of jelly, as in the chłodnik. All because of the same beef - the broth for jelly is boiled for several hours longer, as this type of meat takes a long time to boil.
2. Broth for jellies can be made from several types of meat - beef, pork and chicken. Its jelly is lighter and more dense.
3. Another important difference is the stages of cooking. In jelly, all components are cooked at once - gelatinous and meat component, and as a result we get a kind of "mishmash" of jelly and pieces of meat. In the case of jelly, everything happens in stages - first one type of raw material, then the other and so on.

From zalivnoe (jellied minced meat)

Unlike the original Russian chloddel and jelly, zalivnoye came to us from France and is reminiscent of galantine. The broth is made of lean meat - chicken, turkey and fish. Such meat is not rich in gelatin, so the introduction of thickeners is mandatory for jellies. The jelly is so transparent that you can see the meat pieces it contains. It is possible to add bright components to the jam - eggs, peas, corn and so on.

Zalivnoye has a low calorie content, a little bland in taste and, compared with domestic counterparts, has less nutritional value.

From Zelts

Zelts differs from chłodnik with a more meaty texture. The jelly acts more as a binding agent in it. Sellets are usually made from little used parts of the carcass, such as the skin, diaphragm, and ears, which are stuffed into a natural casing. The result is a sausage product with little jelly.

Composition and calories

The nutritional and energy value of jellied meat depends mainly on one factor - what ingredients and in what proportions will be used for its preparation. Beef, pork and chicken are very different in terms of their GI content, and therefore everyone must choose "his" meat component for himself, taking into account the peculiarities of his body and health. Let's consider the caloric content of each type of chłodnik.

Beef chłodecks

It may seem surprising, but chłodec from meat and by-products of beef is less caloric than pork and chicken - only 80 kcal per 100 g of finished chłodec. Despite this, beef jelly should not be eaten in large quantities to satisfy hunger. However, it will not harm the figure and is not contraindicated to people with excessive weight.

Chicken chłodecks

When cooking chicken jelly, you need to consider the caloric content of almost every part of the carcass. The most dietary is considered to be the jelly made of chicken legs, since they have no meat at all - its caloric value is 110 kcal per 100 grams. When using ham meat (or thigh fillet) in the recipe, the output will be a product with a caloric value of 230-240 kcal per 100 grams. Such a jelly will also not add extra pounds if consumed in reasonable quantities.

Pork chłodecks

The record-breaker in terms of calories is jellied pork made from the pork parts of the carcass. It can contain up to 350 kcal per 100 g.

What is useful for jellied meat

Meat chłodeche absorbs useful properties from the raw material, whether it is chicken or pork. The substances necessary for the body are found both in the meat and in the jelly part. Adding various spices to it can only supplement the positive effects. Let's consider it in more detail.

For women

Probably every woman sooner or later catches herself thinking about the pursuit of youth. In search of the best remedy, sometimes we forget that the condition of the skin is influenced by factors from within. We are what we eat. Therefore, the food we eat should contain as many nutrients as possible.

The main useful component of jellied meat is its protein component, namely collagen. Everyone knows about its benefits for the skin - it makes it firm and smoothes wrinkles. It is not for nothing that animal collagen is so actively used in the manufacture of creams.

As we age, our collagen content decreases. As silly as it may be, the body itself destroys it with collagenase enzyme, and then works on restoring this protein. The older a person is, the less collagen repair ability is, so it is very important to supply it to the body with food.

For men

Cold beer promotes the growth of muscle tissue precisely because of collagen. So a couple of spoonfuls of chłodnik will work on the body better than a protein bar or a drink.

Pork jelly will get rid of such a problem as prostatitis, and the presence of zinc in it will improve potency.

Pregnancy

All meat products have the property to raise the level of hemoglobin, the normalization of which is important at any stage of life, especially during pregnancy. Low blood hemoglobin levels can cause anemia. Expectant mothers are especially susceptible to this disease, so it is important to help the body. On top of everything else, hemoglobin is involved in the removal of harmful substances from the body, thereby helping to strengthen the immune system.

When breastfeeding

In the processes of nurturing and birth, a woman's body is subjected to serious stress, so the diet of moms should be very useful to help her recover. And finally, it is worth remembering that all the beneficial substances that go into the mother's body, when breastfeeding, are passed on with the milk and their children. So why not include in your diet chłodec, which thanks to its meat base is rich in nutrients.

A weakened body is susceptible to attacks of the virus, and the lysine contained in the jelly will help repel them, since it has an antiviral effect. It will also help the body better absorb calcium.

Glycine will help strengthen the immune system, it is good for the nerves, calming and relieving stress. Glycine also helps to improve brain function.

Collagen restores skin, improves hair and nails, and polysaccharides strengthen bone tissue.

For children

For children, collagen-containing jelly is very useful, but still include it in the diet should be careful. It should be remembered that chłodec is a heavy food for the stomach, so you should make chicken chłodec from low-calorie parts of the carcass and not add spices and salt when cooking it. The product should be as lean as possible.

Is it possible to eat jello when losing weight

Many people who have decided to eat right and watch their figure, refuse such a dish as jello. And very wrongly. After all, if you choose correctly the components for the jelly, you can get almost a dietary product. Of course, we are not talking about jelly made of pork. But it is possible to eat chicken or turkey jelly and do not fear that it will have a negative impact on the figure.

Useful properties of different types of jelly

Pork

Pork contains in its composition useful amino acids, B vitamins, macro- and micronutrients (iron, in particular) and myoglobin. The most valuable thing about pork chłodnik is the high content of animal fat, which satiates the body faster than most other products.

Beef

Beef jelly can be used for some diseases of the gastrointestinal tract, as it is easier to digest than pork (almost 80%). Beef contains vitamin A and carotene, which are very useful for vision and strengthen the tissues of the musculoskeletal system.

Chicken

Chicken cold cuts are high in protein and healthy vitamins such as A, B and C. It also contains magnesium and calcium. The content of collagen varies depending on the part of the chicken carcass used - most of it in chicken legs. Consumption of such jelly does not increase cholesterol levels and regulates the rate of glucose in the blood. Unlike turkey cold cuts, chicken cold cuts contain more selenium, which is good for the thyroid gland.

Turkey cholodecake

Turkey meat cholodec is the most low-calorie of the above described. Its caloric value is only 50 kcal per 100 grams. For a set of vitamins and useful elements of the body turkey is no different from chicken, except that they are in turkey meat is much more. For example, turkey meat contains more tryptophan than chicken, which helps to get rid of insomnia, and iron, which is involved in the formation of hemoglobin.

Cold beer in medicine

For diabetes

Cold cream for diabetes is not contraindicated (in particular, in the presence of groups 1 and 2 of the disease), if it is prepared from lean meats (preferably from chicken legs and lean beef). The addition of pork is unacceptable.

Important: The glycemic index of jelly varies from 10 to 40 units.

When pancreatitis.

With pancreatic inflammation, doctors recommend the use of warm dishes - such food is easier for the body to digest. Therefore, the use of cold jelly is contraindicated, because it will require more effort from the organs involved in digestion to digest it.

Gastritis

Since the jelly makes the digestion work more actively, it is possible to use it only for those people whose disease is associated with low acidity. It is also worth remembering a few rules: the jelly should be made from lean meat and without adding spices.

With gastritis with high acidity, the use of jelly is contraindicated.

With gout

Chłodec is not recommended for people suffering from gout. This disease is caused by the presence of uric acid in the blood, as well as a violation in the metabolism of their derivatives - purines. Meat broth, which is essentially what the cholodecake is made of, can excrete them, making the situation worse.

For hemorrhoids

Chłodec in hemorrhoids is not contraindicated. The only condition is the addition of more ground meat than in normal cooking.

In cholecystitis

With inflammation of the gallbladder, it is also worth refusing cholodecks. The reason for contraindications is still the same - the difficulty of digesting the product in cases where the organs can not function to their full potential.

Harms and contraindications

In addition to useful properties, each product has its own disadvantage. The cholodecks have a high cholesterol content, especially there is a lot of it if a strong broth is used. Cholesterol can accumulate in the blood vessels, clogging them, thus negatively affecting blood circulation and the cardiovascular system.

The contraindication to the intensified consumption of jellied meat is the ability of cold meat to slow down the metabolism due to the heavy load on the liver, which leads to weight gain.

Also, if there are problems with the gastrointestinal tract, it is better to refrain from eating jellied meat, as it is considered a hard-to-digest product.

How to store jelly

The storage of jello is influenced by several factors, the first of which is the composition of the dish.

1. Meat jelly containing meat, broth and salt can be kept in the refrigerator for 5 days.
2. The more non-meat ingredients in the dish (e.g., peas, corn), the shorter the shelf life. In this case, the jelly can be kept in the refrigerator for 3 days.
3. Increase the shelf life of additives such as garlic, horseradish and black pepper. They have a bactericidal and antioxidant effect on the products. Adding these spices to the recipe will keep the jelly for up to 7 days.

In any case, the jelly should be stored in the refrigerator, on a shelf next to the freezer. It should be covered with a lid or wrapped in clingfilm.

Can I freeze it?

When freezing, you can extend the life of the chłodnik up to 2 months. To do this, pack chłodnik in small plastic containers so that you do not have to freeze / thaw it several times, and take it out as needed.

To prepare frozen chłodecks for the table, take them out of the freezer and defrost them in the microwave or transfer them to a saucepan and defrost over low heat. After that, boil it for 10 minutes to evaporate excess liquid, pour it into molds and put it in the refrigerator to solidify.

How to cook chłodecks: Recipes

With pork

Ingredients for the jelly:

• pork legs - 1 kg;
• pork knuckle - 1 kg;
• onion - 2 heads;
• carrot - 1 medium-sized piece;
• bay leaf;
• black pepper by pea - 7 balls;
• salt - 2 tsp.

Preparation:

1. Wash the meat and place it in a large saucepan. Fill it with water - it should cover the meat components by 1 cm.
2. Cover with the lid and bring to a boil over high heat. Once it boils, remove any foam that has formed on the surface and turn down the heat. Allow it to simmer for 5 hours.
3. While the broth is boiling, prepare the carrots and onions, and then add them to the broth at the end of cooking time. It is also necessary to add a bay leaf, pepper and salt. Cook for another 1 hour on low heat.
4. Take out the meat and vegetables from the broth and let them cool - so it will be easier for you to cut them. The size of the pieces can be chosen according to your taste. It is better to "tear" the meat with a fork, so you get medium-sized pieces of an interesting shape. Cut carrots into small circles.
5. Filter the broth through gauze, so it will be more transparent.
6. For an interesting pattern of the chłodnik, spread the carrots on the bottom of the mold, then add an even layer of meat and pour the broth on them. Put the future chłodeche in the fridge to harden for 12 hours (so it will harden better).

Serve the jelly with mustard, horseradish or adjika.

With chicken

To make chicken cold cuts, you need the following ingredients:

• chicken semi-finished products (shanks) - 1,5 kg;
• chicken soup set (necks, backs) - 1.5 kg;
• chicken legs - 500 kg;
• onions (only golden variety, do not use red variety) - 2 pcs;
• garlic (fresh or dried) - 50 g;
• bay - 2 pcs;
• allspice pea;
• drinking water - 2.5 liters.

Stages of preparation:

1. Rinse the raw material with water, from the soup set remove the skin. We move the meat into a saucepan (necessarily deep), fill it with water and put it on a high heat.
2. Later, as the broth boils, reduce the level of heat and remove the foam. Cover the saucepan with a lid and simmer for another 3-4 hours. During all cooking, skim off the foam, so that the broth for the jelly broth is transparent.
3. At the end of the required cooking time, add peeled onions, garlic, bayroot and peppercorns to the meat broth. We simmer with additives for another 30 minutes.
4. At the end of half an hour remove the saucepan from the heat and take out all its contents. Throw out the chicken legs, and remove the meat from the soup set and half-finished meat and tear it with your fingers or a fork.
5. We distribute the meat on the bottom of the plate (or other container), you can complement it with corn or peas as a bright decoration. After pouring the contents of the meat broth and leave the chłodecz in the refrigerator for 8-12 hours.

The dish can be served to the table with French grain mustard.

Beef

For the beef chłodeche you need to prepare the following ingredients:

• beef shanks - 1,5 kg;
• beef or veal shanks - 1.5 kg;
• onions (only golden variety, do not use red variety) - 2 heads
• carrots - 2 medium-sized pieces;
• bay - 1 pc;
• thyme - 1 tsp;
• garlic (fresh or dried) - 20 g;
• table salt - 1 tbsp;
• water - 4 liters.

Method:

1. All meat components are cut into small pieces and carefully washed under running water, removing possible bone fragments and dirt.
2. Put meat into a deep saucepan and fill with liquid so that it slightly covers the top.
3. Bring the meat and bones to a boil, remove the foam and lower the fire. Boil it for 4 hours. The more often you will remove the foam during cooking, the more transparent and lighter the jelly will be.
4. While the meat is boiling, prepare vegetable additives. Cut the carrot in half, peel the onion (you do not need to cut it, leave it whole). Garlic is simply peeled - we will use it whole.
5. After the boiling time, add the prepared vegetable additives to the broth. Along with them we add salt and spices. We simmer the broth for 2.5-3 hours more.
6. After that we take out the vegetables from the broth - they have already given all the necessary taste to it. We also take out the cooked meat and bones.
7. Boiled beef is cooled, so that it is easier to separate it from the bone, and tear it into small pieces with a fork. The size can be varied and determined by yourself.
8. We place the meat on the bottom of a deep plate or mold, in which our future chłodnik will be. To make the chłodnik more decorative, you can add slices of carrot, which was boiled before. The meat part should take up one third of the plate or form.
9. Pass the broth through gauze to remove possible remains of bones. Also, after such a procedure, it will be a little more transparent.
10. Pour broth on top of the meat and send the jelly in the refrigerator for 12 hours so that the jelly stiffens better.

Serve the jelly with mustard and garnish with parsley or dill sprigs.

From turkey

To prepare turkey cold cuts, you need to prepare the following products:

• turkey (you can buy a whole) - 2 kg;
• water - 1,5 liters;
• garlic (fresh or dried) - 50 gr;
• bay - 2 pcs;
• onion (only golden variety, do not use red variety) - 1 pc;
• whole carrots - 1 pc;
• peppercorn pepper;
• salt - 1 tsp.

Preparation:

1. Carcass of an idea cut into parts (wings, breast, legs and so on), do not remove the skin - it will be necessary for further cooking broth. We put the cut bird into a saucepan and fill with water so that the liquid barely covers it. We put it on the stove and boil until it boils, and then turn down the heat. It is necessary to have time to remove the foam when boiling.
2. Add peeled vegetables - carrots, onions and garlic and simmer the meat broth on low heat for 3 hours with constant removal of foam. Half an hour before the end of cooking add spices and salt.
3. At the end of half an hour remove the casserole from the fire, take out of the resulting meat broth turkey and vegetables. Cool the meat and literally tear it into pieces of different sizes. Cut carrots into slices. We put it all in a form, so that the meat covers all the bottom.
4. Pass the broth through a sieve or gauze and pour it over the turkey. We leave the jelly in the fridge for 12 hours, until the jelly fixes. You can serve it with a decoration of dill or parsley.

From fish

There is quite a bit of gelatin in fish, so to make a jelly from it will need its additional addition.

The chłodeche includes:

• carp (or pike-perch) whole - 2 kg;
• gelatin - 2 tbsp. spoons;
• carrot - 1 piece of medium size;
• Onion - 1 head;
• salt - 1 tsp.

Preparation:

1. Cut the fish into slices, remove the skin and bones. Cut off the head and tail as well, but do not throw them away.
2. From waste (tail, head, bones) we cook the rich broth to a boil, then lower the fire, put the carrot and a head of onion in a saucepan and simmer for another half an hour.
3. Take out of the broth fish parts - they will not be needed anymore. We filter the broth through a strainer or gauze and mix it with gelatin.
4. Spread the fillet on the bottom of the form and cover it with the meat broth and gelatin on top, then leave it in the refrigerator for a long time.

Before serving, you can decorate with herbs.

How to cook in a multicooker

The recipe for chłodnik is quite simple. For it you will need the following ingredients:

• pork shanks on the bone - 1 kg;
• beef shanks - 1 kg;
• medium-sized carrots - 2 pcs;
• garlic (fresh or dried) - 50 g;
• bay - 2 pcs;
• Onion (only the golden variety, do not use the red variety) - 1 head;
• allspice pea;
• drinking water - 3 liters.

Preparation:

1. The initial stage does not have any differences from the standard - wash the meat and put it in a saucepan. Fill it with half of the water, which has been prepared in advance, and send it to the stove. We simmer until boiling bubbles appear on the surface. This step is necessary to soften the meat.
2. Broth is not needed, so drain it. Put the meat into a bowl of a multicooker, fill it with the remaining water and put there the same spices, carrots and onions.
3. Contents simmer in the multicooker on the mode "Stew" for a couple of hours.
4. At the end of time, remove all the contents from the bowl. Chop the meat to the required size, cut the carrots into slices, no thicker than 5 mm, and spread them out on the bottom of the form.
5. Pass the broth through gauze and pour it over the meat.
6. Leave the future chłodnik in the refrigerator for a long time until it hardens completely.

Cooking chłodnik in a multicooker is convenient because there is no need to monitor the time of heat treatment.

How to dilute correctly gelatin for jellied meat

Gelatin can be diluted in two ways:

1. In broth. Add gelatin to 250 ml of hot broth and stir until completely dissolved. The resulting liquid is poured into the broth left for the chłodnik and mixed thoroughly.
2. In water. Gelatin is added to 250 ml of liquid and left to swell. Next, it is put in a water bath to obtain a homogeneous liquid and dissolve the small lumps. At the last stage, the liquid is combined with the broth and mixed thoroughly.

The amount of gelatin to be added is determined by the desired state of the jelly:

• For soft "shaky" jelly, the proportions are 25 g per 1 liter of liquid.
• For medium density, 50 g per 1 liter of liquid.
• For a dense structure - 65 g per 1 liter of liquid.

What to do if the chłodeche does not solidify

To avoid making this mistake, before you start cooking, you can check whether the chłodec will solidify with your chosen raw material or not. To do this, take about 100 ml of meat broth, boiled for a couple of hours, which is poured into a saucer and placed in the refrigerator. You will need no more than 2 hours for the test - the liquid should solidify during this time.

If the chłodec does not set, and the broth is ready - add gelatin (ways to add it are given above).

Why is the jello cloudy?

It often happens that after the broth is boiled, it is found that it has a cloudy shade, so that the meat in it in the future will not be seen. Consider the main causes of such a problem:

1. Poorly washed raw materials used. Inexpensive meat (legs, shinbones, ears, and so on) are used for broth preparation, which the manufacturer, sometimes, leaves without attention in terms of quality washing. Therefore, it is important to carry out this procedure at home, carefully removing residues of dirt and production fats.
2. The presence of foam. In the process of broth cooking, protein foam is formed. If it is not removed immediately, it will settle and eventually dissolve in the broth, making it turbid. In this case even filtering the broth through gauze will not help.

The situation can be easily corrected with the help of ordinary chicken eggs. It is necessary to bring the broth to a boil again and break 2 pieces of raw eggs into it, then whip the resulting mixture until the foam, which should be quickly removed. After completing the procedure, strain the broth again. These actions should help to partially solve the problem of turbidity.

What to eat chłodeche with

Rarely is any side dish served to a chłodniku, it is nourishing and good on its own. Only hot sauces like mustard, horseradish or adjika are suitable for it. But since it is a meat dish, some hostesses serve boiled or baked potatoes with it. The main thing is not to put them on the same plate, otherwise the hot potatoes will make the klodets melt.

You can serve vegetable salads (such as vinaigrette or beets with garlic) or just put pickles, tomatoes and mushrooms on a plate.

Can I give my dog jelly?

Chłodec is a meat dish full of ingredients that are good not only for humans, but also for pets. Therefore, it is quite possible for dogs to occasionally eat such a dish. But there are some rules:

1. Do not give chłodec for dogs suffering from obesity - it is very caloric.
2. Do not make for dogs jelly with bones - their splinters are very dangerous and can damage the gastrointestinal tract of your four-legged friend.
3. The high fat content of jelly may harm the liver, so it is better to give your dog no more than 2 times a week and not more than 1 kg (for large animals).

Interesting facts about chłodnik (cold-stuffed pork pudding)

1. Many people say that if you eat alcoholic beverages (vodka, in particular) with jello, then the feeling of a hangover in the morning is not felt so strongly. The reason lies in glycine, which reduces headaches. It helps to neutralize harmful alcoholic substances.
2. Before preparing the broth for the cold cuts, it is recommended to hold the meat parts in ice water for 12 hours. This trick will make the meat softer and the broth lighter and more transparent.
3. If you want jelly of a golden color, add well-washed, unpeeled onions when cooking.
4. Some hostesses control the ability of broth to thicken by palpation. Drop a couple of drops of broth on your fingers: if they stick together when touched, then the broth for chłodnik is made correctly - good pieces of raw materials are chosen and its ratio to the liquid is unmistakably chosen.
5. Originally, chłodec was called the food of peasants in Russia, and now it decorates any table in the New Year.

Photo of chłodzka