Aspic
Description
Vocal Characteristics
Language
EnglishVoice Age
Middle Aged (35-54)Accents
North American (General)Transcript
Note: Transcripts are generated using speech recognition software and may contain errors.
aspic is addition, which ingredients air set into a gelatin made from a meat stock or consummate. Non savory dishes, often made with commercial gelatin. Mixes without stock or consummate, are usually called Jell O salads in the United States or gelatin salads elsewhere. When cooled stock that is made from meat congeals because of the natural gelatine found in the meat, the stock could be clarified with egg whites and then filled and flavored just before the aspects sets. Almost any type of food can be set into aspects most common or meat pieces, fruits or vegetables. Aspects air usually served on cold plates so that the joe will not melt before being eaten. A meat jelly that includes a cream is called a showed flawed. Almost any meat, poultry or fish could be used to make gelatin. The aspect may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin in making stock. Veal is often included with other meat. For that reason, fish consummate is usually have too little natural gelatine, so the fish stock maybe double cooked or supplemented. Since fish gelatine melts at a lower temperature than gelatin is of other meats, fish aspic is more delicate and melts more readily in the mouth