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A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock. When cooled, the stock congeals into the jelly consistency because of the natural gelatin found in the meat stock. However, in order to make Aspic, an additional amount of gelatin may be required to set the Aspic so the firmness desired can be achieved. Almost any type of food can be made into Aspic such as meat pieces, fruits, and vegetables, to be served cold as an accompaniment to a cold meat dish. Aspic may be clear when it is made and is often prepared as the outside coating of large squares of mousse made with savory fillings to be served cold. Similarly, tomato Aspic that becomes opaque and red in color is often made into semi-firm textured squares to be served as a cold salad dish.
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