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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Aspic | ||
 This is the name given to the transparent, light-colored jelly in which fish, meat, poultry and vegetables are often served. The jelly has savory flavors, as it is prepared from stock consisting of vegetables, herbs etc, and later strained two or three times before being cleared with the whites of eggs and allowed to set. Aspic has many uses: it can be used as a garnish, or mixed with mayonnaise to mask its flavor in different meat, fish and vegetable dishes and be set into savory moulds. Aspic is sold in a powdered form; instructions for its use are usually provided on the packet. While packaged aspic can never be as good as homemade aspic, it can be improved upon, if a good clear stock is used in its preparation instead of water. |