{"id":3888,"date":"2021-03-22T09:23:54","date_gmt":"2021-03-22T09:23:54","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3888"},"modified":"2021-03-22T09:29:14","modified_gmt":"2021-03-22T09:29:14","slug":"aspic-jelly","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/aspic-jelly\/","title":{"rendered":"ASPIC JELLY"},"content":{"rendered":"\t\t
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INTRODUCTION & HISTORY<\/h5>
\u00a0Aspic, is savory meat gelatin made from consomme, clarified stock, or bone broth. It gets its jiggly texture when the consomme cools.<\/h5>

\u2022 Origins: Around since the late 1300s
\u2022 Other Names: Aspic jelly or aspic gelee
\u2022 Varieties: To make it vegetarian, avoid using gelatin.<\/h5>

\u2022 While its most recent American heyday came to an end during the early 1960s, aspic has maintained its popularity in Russia and the countries of the former Eastern bloc, where it’s regarded as a winter treat. Called kholodets, this meat-based aspic is made with pigs’ feet and bones and often served with horseradish and vodka.
\u2022 Closer to home, tomato aspic is no stranger to those living well south of the Mason, Dixon line.
\u2022 Aspic is essentially a thickened meat broth that turns into jelly when cooled. In France, it is known as chaud froid which means “hot cold” in French.
\u2022 This refers to foods that are prepared hot and served cold. Aspic was initially used
for meat and poultry dishes.\u00a0 The meat sauce adds both moisture and flavor to foods and the gelatin consistency
keeps the meat from being spoiled, by keeping out air and bacteria.<\/h5>
CHARACTERISTICS OF A GOOD ASPIC JELLY<\/h5>

\u2022 FLAVOUR: it should be intense enough. It should not be so strong so that it makes the flavour of the main ingredients.
\u2022 TOOTH: is the density or elasticity of the jelly. The jelly should be firm enough, yet it should melt in the mouth.
\u2022 CLARITY: aspic jelly should be crystal clear.
\u2022 COLOR: the range of the color should be from rich amber to brown as in the case of the game aspic, to white or transparent as for fish aspic jelly.<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

INTRODUCTION & HISTORY \u00a0Aspic, is savory meat gelatin made from consomme, clarified stock, or bone broth. It gets its jiggly texture when the consomme cools. \u2022 Origins: Around since the late 1300s\u2022 Other Names: Aspic jelly or aspic gelee\u2022 Varieties: To make it vegetarian, avoid using gelatin. \u2022 While its most recent American heyday came […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3888","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nASPIC JELLY - 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