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Author
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Topic: Aspic
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Bryguy
Member Posts: 237
From:Wasaga Beach, Ontario, Canada
Registered: May 2003
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posted June 09, 2008 09:06 PM
   
Does anyone have a good proportional recipe for a good strong aspic that will hold up on the buffet and have a nice taste to it? I need it ASAP and thanks in advance
God Bless
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Leo
Member Posts: 1316
From:North Carolina, USA
Registered: May 2003
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posted June 15, 2008 09:36 PM
Hey Bro! What are you going to use it for?...Salad, main dish etc...I am not too hip on aspics I have not even used them in years but just curious...I think the last thing I did was a Tomato aspic Salad...
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Hungry for Him,
Leo Griego
Member Support
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Bryguy
Member Posts: 237
From:Wasaga Beach, Ontario, Canada
Registered: May 2003
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posted June 15, 2008 11:29 PM
Hi Leo
I just want to glaze a piece of meat with it. I agree that it is old fashioned and all, but I have a party that wants to present some of the old show pieces from days gone by. You know, decorated salmons, prime ribs etc. I just can't remember the proportions of aspic to stock and can't seem to find them anywhere. Hope to hear from you soon
God Bless
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Leo
Member Posts: 1316
From:North Carolina, USA
Registered: May 2003
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posted June 16, 2008 09:51 PM
Hm I remember using like 1 T or 2 Pkgs for a couple cups of stock our liquid but I have to say the internet is full of great ideas...I do know it depends on the stock if there was alot of natural gelatin in it or some salad type preps had egg white in it...I saw lots of good stuff..but they all differ a bit...sounds fun! I saw a chocolate 'pate" with a coffee aspic that sounded really delicious...sort of a very formal mouse with a unique presentation...------------------
Hungry for Him,
Leo Griego
Member Support
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Ira
Member Posts: 972
From:Portland, Oregon
Registered: Jun 99
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posted June 17, 2008 12:07 AM
Hi Bryguy. I too haven't used aspics since culinary school, but looking back to my notes and references following is the recipe & info I went off (care of The New Professional Chef). Obviously use a white stock (unless you want the gelee brown or another color). The alternate option if the pieces are show ONLY (not to be eaten), you can just make the gelee with water. Remember that there is alot of natural gelatin in stock, so if you use water you'll need more powder.When you buy gelatin I believe they have ratios right on the package for different consistencies as well. Aspic Gelee
Clarification
-1ea Onion brule
-1lb mirepoix
-3lb ground beef
-10ea egg whites
-12oz tomato concasse
-1Gal stock
-1ea sachet d'epices
-1tsp kosher salt
-4oz gelatin powder 1. Mix ingredients for clarification and blend with stock. Mix well.
2. Bring the mixture to a slow simmer, stirring frequently until raft forms.
3. Add Sachet and simmer for 45 minutes or until the appropriate flavor and clarity are achieved. Baste raft occasionally.
4. Strain the consomme; adjust the seasoning with salt and white pepper to taste.
5. Soften the gelatin in cold water, tehn melt over simmering water. Add to the cooked clarified stock. Refrigerate until needed. Warm as necessary for use. Here's some more information on it: http://blog.ruhlman.com/elements_of_cooking/2008/01/aspic.html
and http://www.kraftfoods.com/knox/knox_gelatine.html
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