03 Nov 2009

Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served. Tomato aspic, made with tomato juice and gelatin, is opaque. It is sold in powered form and can be made at home.

Use: It is used as a garnish to glaze and protect fish and other foods from drying out. Clear aspics may be used as a base for molded dishes, or as glazes for cold dishes of fish, poultry, meat and eggs. Using a calf's foot in the stock gives it a finer setting quality.



Acidulated water

2009-11-03 11:55 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.