culinary

2. ASPIC
Old Method
• The classical method of making aspic involves cooking bones,
cartilage, and tendons for several hours. These high-gelatin
ingredients produce a thick stock, which turns into a gelatinous mass
when the liquid cools.
Modern Method
• Contemporary preparations of aspic shorten the cooking process by
adding gelatin directly to bouillon or consommé.
• Gelatin is conveniently available in the form of leaves or powders.
• Fish Isinglass, gelatin obtained from fish, can also serve as the basis for
aspic.
• Vegetable Agar-agar is a vegetable or seaweed alternative to gelatin that
may be used in preparing meat free aspic.

3. Aspic Gelée
• Highly gelatinous, clarified
stock
• Used to coat foods
• Gives moisture, strong meat
flavor
• Can be clear, gold, brown
• Should have good mouth meltaway qualities
• Gives cold food presentation a great and
lasting freshness

4. ASPIC
Uses of Aspic
• Aspic is a versatile product.
• binder to lend structure to other foods
• Decorative element that adds color to dishes and
food displays,
• Lining for metal platters to protect food from
contamination, drying, and discoloration.
• Food coating, it may complement another food’s
flavor, prevent oxidation and drying, or improve the
appearance of food, especially for buffet display, by
adding shine.

5. Applying Aspic
• Aspic intended as a food coating should be completely clear
and contain no bubbles, food particles, streaks, or fingerprints.
Aspic can be applied to chilled foods by spraying, ladling,
brushing, or dipping.
• Spray - Pour tempered aspic into a spray bottle, and mist it over
chilled food products. Keep the spray bottle in a hot water bath to
prevent the aspic from cooling and solidifying within the spraying
mechanism.
• Ladle - Ladle tempered aspic over food products laid out on a coating
rack. Use this method for coating large pieces.

6. • Brush - Use a natural bristle brush to paint tempered aspic onto food
products.
• Although not often used because of the likelihood of streaking,
brushing is a good method if the food requires only a thin coating
and the time before service is limited.
• Dip - Dip the food products into a container of tempered aspic, and
then place them on a clean surface and refrigerate.
• Dipping ensures a clean, smooth coating.
• Repeat the aspic application process as needed to create a clear, even
coating on all food.
• One even coating of aspic is usually adequate for a buffet of short
duration, but two to three coatings are necessary for a buffet whose
presentation will last several hours.
• Use a minimum of three layers of aspic for foods presented for culinary
competition.
Applying Aspic

7. Lining a Platter with Aspic Applying Aspic

8. 2 Brush or spoon the aspic jelly
over slices of chilled pâté
arranged on a cooling rack.
Repeat the process until the
coating reaches the desired
thickness.
1 Cool the clarified aspic jelly by
slowly stirring it over an ice bath.

9. 1 Set a metal mold in ice water and add 8 fluid ounces (250 milliliters) cool liquid aspic jelly.
Swirl the mold so the aspic jelly adheres to all sides. Pour out the excess aspic jelly. Repeat as
needed to achieve the desired thickness; 1/4 inch (6 millimeters) or less is usually sufficient.
Procedure for Preparing Aspic-Jelly-Coated Chilled Mousses

10. 2 Garnish the mold by dipping pieces of
vegetable or other foods in the liquid
aspic jelly and placing them carefully
inside the aspic-jelly-coated mold. The
mold can now be filled with a cold
filling such as a mousse.
Procedure for Preparing Aspic-Jelly-Coated Chilled Mousses
3 Refrigerate the mold until it is well
chilled. Unmold the aspic by dipping
the mold in warm water, then
inverting and tapping the mold on a
plate.

11. ASPIC

15. • White chaud-froid - White meats
such as pork or poultry, poached
items, or fish benefit from a white
chaud-froid.
• Traditionally, white chaud-froid
was made primarily by adding
aspic to béchamel or velouté sauce.
• Chaud-froid collée made with
mayonnaise and aspic
• Most modern white chaud-froid
sauces are made by adding gelatin
to milk.
Mayonnaise Chaud-Froid
Varieties of Chaud-Froid

16. Procedure for Coating Foods with Sauce
Chaud-Froid
1 Scoring the skin of the fish.
2 Removing
the skin.
3 Removing the
dark flesh and
preparing the
fish for the first
coating of
sauce chaud-
froid.

17. 4 Glazing the fish with the sauce
chaud-froid.
5 Decorating the fish with
vegetables flowers.

20. • Brown chaud-froid - is used for brown
or red meats and is made from brown
stock and aspic. An orange variation
can be made with demi-glace, orange
juice and zest, Madeira, and aspic.
Varieties of Chaud-Froid