Aspics

Discussion in 'Food & Cooking' started by loomchick, Apr 4, 2018.

  1. loomchick

    loomchick

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    I remember as a child helping my mother make aspics. Does anyone do this any more? I'm still not sure what the purpose of an aspic was/is.
     
  2. dogfood

    dogfood Banned

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    Essentially a gelatin lined meat/pate`.. in a terrine/mold.
    Was a yesteryear "in thing/fancy" presentation.. doubt it's terribly popular lately..
    Made one many years ago for a holiday dinner, tasted nice, but went over like a lead balloon.
     
  3. sgmchef

    sgmchef

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    Hi loomchick!

    In Europe they still use aspic to seal fruit desserts.

    Beyond that application there is always the use of good old---------

    J - E - L - L - O!
     
  4. foodpump

    foodpump

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    Back in the day.....

    An aspic was a labour of love. It wasn't jello (the history on jello is nothing short of surprising, check it out) nor did aspic come out of a container in granular form with a fancy German name.

    Instead it was a clarified meat broth, enriched with gelatinous cuts-- veal or pork trotters, or chicken wings and feet. It takes a bit of skill and a fair bit of effort to do it this way, and tastes nothing at all like the commercial variety.

    Both aspic and melted fat were also used to seal containers--terrines or jars, for example, or poured through the vent chimneys of dough encrusted pates (pate en croute) to keep air out, preventing oxidation and retarding spoilage.
     
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  5. chefross

    chefross

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    Remember it well. I worked Garde Manger for Hyatt in Chicago O'Hare back in the late 70's. Aspics and chaud-froid work were regular items on Sunday buffets. I did a turkey, 2 hens, and a salmon all draped in a creamy off white aspic then decorated, then sprayed with a white wine aspic to give it a golden hue. The mirrors they were displayed on also had golden aspic squares (very tiny). They were beautiful and time consuming. I usually started on Thursday for Sunday brunch. It WAS a labor of love.
     
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  6. nicko

    nicko Founder of Cheftalk.com Staff Member

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  7. pete

    pete Moderator Staff Member

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    I was working at a hotel, in New Orleans, in the early 90s and it was my job, as culinary intern, to do the Aspic and chaud-froid work for Easter and Mother's Day brunch buffets. Most of the pieces weren't "edible" but were for show although, technically they could have been eaten. I would do a couple of hams and couple of whole turkeys for display but also had to create the smoked salmon displays, using Aspic also.
     
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  8. eastshores

    eastshores

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  9. millionsknives

    millionsknives

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    The western palette is really averse to things gelatinous or chewy. The concept of eating something just for texture is totally foreign here.

    IMO an aspic restaurant would be a hit in China.