Best pifty secrets

Piftia is a cold snack made by slow-cooking pieces of meat. Alternatively, chicken, turkey, chicken, goose, or fish can be combined with vegetables, greens, and various spices to make pifti.

About Pifty

To make pifti, the housewives choose the meat they want to put in the cold appetizer, wash it well, and then boil it with peppercorns. and degrease it.

The meat and mouse fillets are placed on individual trays or plates, poured with hot garlic-infused juices on top, removed and allowed to set. Pork loin is usually skimmed of the layer of fat that forms on the surface, although some people prefer it whole.

For fish fillets, clean the fish without removing the tail, head and fins, cut into pieces and boil, skimming off any foam. The fish is then transferred to a plate and left on low heat until the juice becomes gelatinous, leaving the head in the pot.

Add the garlic, dust with beaten egg whites, strain, place on top of the fish and leave to cool.

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Tips for a successful pint

meat

Piffles cannot be made from red meat. Pifty requires pieces of fat such as pig heads, rump, ears, rats and pig sneakers. These pieces add gelatin. In addition to them, you can also add lean meat such as cutlets.

Boil meats one at a time. That is, first boil the head and mouse, then the pig’s feet, and finally the red meat.

Everything should be boiled in a large pot with plenty of water. Meat should be simmered over low heat for 3-4 hours. No need to add more water during that time as the fat will be lost.

vegetables and spices

A good pifty means that the juice in which the meat is cooked is delicious. For this you need vegetables and spices. The spices you need are salt, pepper, garlic and bay leaf, but you can also add allspice.

You can also boil carrots, parsley root and parsnips if you like.

The pot in which the broth is boiled with the meat should be whisked constantly so that the broth does not become cloudy.

The pan should always be covered, the lid is removed only when removing the foam.

juice

Juices should be tested for seasoning and taste. Once the meat has boiled off the bone, remove it from the pan, leaving only the juices.

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It must be filtered until it becomes transparent and allowed to cool slightly. If you don’t have enough pork gelatin, you can add more gelatin to the envelope. About 7 grams of gelatin per 500 ml of water. If you’re using sneakers and pig’s head, you definitely don’t need commercial gelatin.

Turkey Breast Tips

Because turkey has less fat than pork, turkey gizzards are less likely to clump than pork gizzards.

The neck and claws should be boiled together with the turkey meat. Meat should be left on fire for two hours. You can take a little juice out after 2 hours to see if it hardens or if you need to use gelatin in the envelope.

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