What is apic?

Ascic is a spicy jelly, which is usually made of meat that has been cooked long enough to release natural gelatin. Chefs have used aspects as a means of preserving meat for centuries, but most modern recipes have their roots in French cuisine. The bowl can be prepared as a form, as an ornament and as a glaze. It is notorious and sometimes smelling with the one to work with, leading some chefs to avoid it - or at least simplify the cooking process by adding prepared gelatin.

as is made

The basis of traditional aspic is meat. Although almost any diversity will work, beef, pork, poultry and fish are most common. Chefs often use pieces or pieces that would otherwise be considered waste, and slowly cook them to form a thick broth or consommé. The broth is tense and clarified by egg white until it is clear. Depending on the meat used, the broth can be complemented by commercial gelatin, which will complement the natural pectin PresenpRoporce t.

are very important for aspic success. Too few pieces of meat and jelly will never happen - but too much and the taste can be stunning. Most chefs must experiment several times with different ingredients and combinations to get good results.

Vegetable variants

meat is not strictly required for aspects. Vegetables with a high natural level of gelatin will often work as well; Tomatoes are often popular for this purpose. The process of producing vegetable gelatin is essentially the same as for meat, because the vegetables must be cooked into the broth, then thickened and left to set up.

Cooks often finds that it must add at least a little commercial gelatin to the vegetable aspic, which may be unsuitable for some vegetarians because gelatin is most often derived from animals. Although it usually does not consider it meat, some vegetarians- and all vegans - try to avoidany foods that contain animal products.

Profile and appearance of taste

Most aspics are salty and rich because they accept concentrated flavors of meat and vegetables with which they were made. Chefs can often increase or highlight certain flavors by adding herbs and spices to the broth as they cook.

Aspic is not always the most visually attractive food, because it usually takes the form of a solid block with murky inclusions of pieces of meat and vegetable pieces. Working with Aspic is a good experience with learning to cook who wants to explore traditional culinary art, because it takes time to learn it well and make it look as good as many say it tastes.

Forms and presentations

Many chefs have decided to serve aspects in decorative forms, which often improves their aesthetics. Depending on this occasion, a large form can be used as a top, or each dinner can be presented individually Portioned Aspic. In both cases mustBeing a broth usually poured into molds while it is still hot to maintain the best shape, although aspects that are strangely shaped or that are not properly set can always be used as a decoration. The chefs simply cut small pieces of jelly, then serve them decoratively next to the main food. When it is warm, almost a set of jelly can also be used as a glaze for a number of different masses. As the meat sits, the glaze solidifies.

Using in cat and other pets for pets

Some petal brands also use aspinary techniques in packing meat designed for pets, especially cats. In these cases, this idea is usually more comfort than gourmet. Jelied broth is almost always cheaper than pure meat, and industrial machines can achieve the right temperature and gelatin mixtures very quickly. The finished product is divided into individual cans, closed and left for settings. Cats tend to get a similar nutrition from the jellydle IED as if it were aboutD standard feed for cats, and manufacturers can often save money in this process.