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Aspic

Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads.

When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.

Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. Gelatin is also found in cartilage. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.

Vegetables and fish stocks need gelatin to create a mold

Alright you got me this was taken strait from Wikipedia but it really does describe what you would use or need an aspic for I am putting this recipe up for both my Head Cheese and Pate En Croute recipes that are soon to fallow so just bar with me and enjoy. Hey it could also be very useful to show off to your friends some day.

96oz Batch Size
96 Portion per Batch
Quantity
(A)
Unit Ingredients
8 oz unflavored gelatin sheets
8 oz cold water
96 oz consommé
1. Soften gelatin in cold water.
2.Dissolve in hot consommé or clarified stock of your choice.
3.To use in pates, while still warm, pour into the top opening in a pate crust until full. Chill to set. It will fill any gaps below the crust.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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