Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that are being presented. Proper presentation and application of aspic and gelee are essential to assure maximum impact for a large piece of meat or fish.
There is a certain amount of confusion related to the term aspic and gelee and very often they are used inter changeably and the same confusion prevails when the terms ‘aspic’ and ‘aspic jelly’ are used. Aspic, Aspic jelly and Gelee jelly are three different items and we will make an attempt to distinguish the three.
ASPIC
Aspic Jelly must always be crystal clear and of a light golden (amber) color. The quantities of gelatin used in the aspic jelly should be of the correct proportion so that the jelly, when set, will neither be too rubbery, nor too light in consistency. Moreover, the aspic jelly provides special protection for cold dishes. A display of poultry, fish, game or similar ingredients when coated with aspic jelly will keep its freshness and original flavor when covered with aspic jelly. The making of fresh aspic is an elaborate process and in the modern kitchen is fairly time consuming.
It is possible nowadays to purchase aspic powder and the results are acceptable especially if time is Of the essence, and does not allow for the preparation Of fresh aspic jelly.
The classical method
The classical method of preparing an aspic jelly is to nuke a stock with the addition of more collagen rich products. In particular, these would include pork skin, calves feet, knuckle joints and shank bones. There are two major
steps in the classical preparation of aspic jelly. First comes the preparation of the stock and this is followed by the clarification This type Of aspic jelly depends solely on the amount of gelatin present in the bones for gelling.
In short, the preparation of aspic consists of the following steps:
1. A stock must be nude using gelatinous items such as pork skin, calves feet, knuckle joints and shank bones.
2. The stock must be reduced first and then clarified with aromatic vegetables, Wine and seasoning.
The Quick Method:
The quick method Of nuking aspic jelly is to add commercial gelatin to a ready consomme. This method is very practical for a busy kitchen that uses a limited amount of aspic jelly in its day to day production. The flavour and
clarity Of this type Of an aspic jelly Will depend upon the quality of the consomme.
The Commercial Powder:
Commercial powders are no doubt, the quickest method Of producing aspic jelly. Commercially, savory aspic jelly is available in dry powder form and more recently in sheet form as well. They save time and effort in the part of
the chef but has a lower quality Of flavor since little or no meat is used in the manufacture. It is reccomended that their flavour be fortified. The premium brands are Of fairly good quality. They are useful When small
quantities of aspic jelly are required periodically and must be re constituted according to the instructions of the manufacturer.
GELEE
A Gelee or jelly in English is a gelatinous meat or fish stock. A Gelee becomes an aspic jelly when it is clarified. The word aspic is used to refer to a combination of cold meats, fish, vegetables or eggs, which are set in an aspic jelly in a decorative mould. When thoroughly chilled, the arrangement is de molded onto a service platter and perhaps surrounded with aspic jelly croutons.
