Aspic
From LoveToKnow 1911
ASPIC (French, from Lat. aspis), an asp or viper found in Egypt whose bite is supposed to cause a swift and easy death, hence poetically a term for any venomous snake.
Aspic
information
A clear jelly used to cover or glaze foods to prevent them from drying out and to enhance the appearance of the dish. The basis of aspic is a concentrated meat or fish stock which sets naturally.
Aspic
A clear jelly made from the cooked juices of fish, chicken or meat.
Arrowroot Au Gratin ...
Aspic is a savory jelly made from meat stock and sometimes supplemented with gelatin to ensure that it sets. The food has a long culinary history, and appears in the form of molded dishes, as a garnish, and as a glaze on some foods.
Aspic- a jelly produced from the stock of meat fish, fowl or a liquid held together with gelatin.
Athol Brose - a Scottish drink made of whisky, oatmeal, and cream sweetened with honey.
Aspic
A clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
Au gratin ...
Aspic - A clear jelly made from stock or occasionally from fruit or vegetable juices.
B. Cooking Terms ...
Aspic - clear broth or stock based jelly for glazing cold meats or setting shredded meat in moulds.
Aubergine - UK, eggplant AU US.
B ...
Aspic
Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served.
aspic: A savoury jelly mainly used for buffet work
assaisonner: To season
assorti: An assortment ...
Aspic - A jelly made from stock, fumet, wine, or fruit juices used to form and mold foods. These preparations are often elaborately decorated for use on buffets. Both savory and sweet foods can be set in aspic.
aspic (AS-pihk) - In Greek it is called aspis and means a "shield." A clear jelly made from meat stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods or it is cubed and used as a garnish.
Aspic
A transparent meat flavored jelly/jello that is firm when cold. Used to flavor and add moisture to pate, charcutière and cold food preparations.
Au Jus ...
aspic: a jelly (used as a salad base) made from broth thickened with gelatin.
au jus: (oh zhoos): meal served with its own natural juices or gravy.
Aspic : A clear jelly made from stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods or cubed and used as a garnish.
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B ...
Aspic
A jelly made with gelatin from concentrated vegetable, meat, or fish stock.
Au gratin ...
Aspic
A clear savory jelly made from clarified meat, fish or vegetable stock and gelatin; it is used to glaze cold foods.
Au Gratin (oh GRAH-tan) ...
Aspic
A food base that consists of a jelly-like substance (gelatin), made from beef, veal, chicken, or fish stock. When cooled, the stock congeals because of the natural gelatin found in the meat.
Term: Aspic
Meaning: Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served.
Jelly (French) Aspic made with fruits, berries and different spices
CookBook Spicy vegetables Spicy vegetables (onion, garlic, celery, horseradish) are widely used ... more ...
Main article: Aspic
Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour.
by its own aspic; often confused with ballotine, which is similar in
construction but braised or roasted and served either hot or cold.
Often used to make aspic dishes. gelatoGelato is an Italian frozen dessert, such as ice cream or sherbet, ...
Chaud-Froid - Meat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate buffets.
Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. A French term literaly translating as 'hot-cold'.
chaud-froid: cooked, then chilled, meats--covered with aspic that is often elaborately decorated
chef de partie: in the Brigade system, the chef who is in charge of a station ( a line cook); (e.g.
glaze: (to apply a thin layer of syrup, jelly, aspic, or to cover braised meat or fowl with melted fruit jelly and putting it uncovered in a very hot (500°F.) oven briefly just before serving.
A reduction or aspic can cover savory foods. Anything from melted chocolate to thin icings can cover pastries and cakes. v. To apply a thin shiny coating to food.
Sult: Estonian specialty of sliced veal molded in its own aspic.
Tule-Homme Taas: literally, "Come back tomorrow," a satisfying Estonian pancake dish: huge pancakes wrapped around a filling.
Glaze - To coat with a food with a thin liquid, such as aspic, jelly, egg wash or chocolate topping, that will be smooth and shiny after setting.
Glucosa - [Spanish] corn syrup.
Gluten - The protein found in wheat flours.
To cover a dish with sauce or aspic after it has been cooked but prior to serving. It also refers to over-seasoning a dish to the point where all other flavors are indiscernible.
Mask: ...
GELATINA - Gelatin. Often used to make aspic dishes.
GELATO - Frozen dessert, such as ice cream or sherbet, of wide-ranging flavors, chiefly fruit, nuts and chocolate.
A water soluble protein that when mixed with a liquid and chilled becomes firm (or sets up). Good examples are aspic and Jell-O.
Glaze
n. 1. A 90% reduction of stock. 2. A thin glossy coating applied to foods. A reduction or aspic can cover savory foods. Anything from melted chocolate to thin icings can cover pastries and cakes. v. To apply a thin shiny coating to food.
chaud-froid: cooked poultry dish served cold, usually covered with sauce, aspic
chaudrée: fish stew, sometimes with potatoes
chausson: filled pastry turnover, sweet or savory ...
coat To cover food completely with a glaze, aspic, mayonnaise, sauce, or icing.
Sea Scallops with Tomato Ginger Vinaigrette
Crab Cakes
Toasted Shrimp and Tomato
Cilantro Shrimp
Lobster Fra Diablo
Crab Crunch w Tomato Aspic
Mussels Steamed in White Wine
Shrimp Victoria ...
Traditionally made with sheep's milk, but now more commonly with cow's milk.
Aspic
Clear meat, poultry, or fish jelly.
Au gratin
Topped with cheese or bread crumbs, then baked.
Au jus
Served with its natural juices.
Au lait
With milk.
Au naturel ...
Glazing can be done by basting the food with a syrupy liquid while it is cooking or by putting a sauce on it and placing briefly under the broiler. To glaze a cold food, you can cover it with a shiny coat of aspic or gelatin.
To serve, remove the covering and arrange on a large platter or carving board and surround with chopped aspic. Carve in thinnish slices and serve as an hors d'oeuvre or as one dish for a buffet meal.
Pihti, aspic of pig's feet, is made for Christmas. Maties e saffathes is a Greek sausage made of pork, rice, garlic, cumin, and orange peel usually served before a big Christmas meal. It is first boiled, then fried.
 See also: Fish, Juice, Vegetable, Jelly, Cooking
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