https://www.cookipedia.co.uk/wiki/index.php?title=Aspic&feed=atom&action=historyAspic - Revision history2024-03-28T16:33:34ZRevision history for this page on [[Cookipedia]]MediaWiki 1.32.6https://www.cookipedia.co.uk/wiki/index.php?title=Aspic&diff=228834&oldid=prevChef at 13:36, 11 March 20142014-03-11T13:36:22Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 13:36, 11 March 2014</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Chicken in aspic.jpg|300px|thumb|right|Chicken and eggs in aspic]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Chicken in aspic.jpg|300px|thumb|right|Chicken and eggs in aspic]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Aspic''' is a dish in which ingredients are set into a [[gelatine]] made from a [[meat stock]] or [[consommé]]. It is also known as '''cabaret'''.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Aspic''' is a dish in which ingredients are set into a [[gelatine]] made from a [[meat stock]] or [[consommé]]. It is also known as '''cabaret'''.</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Nearly any type of meat can be used to make the gelatin: [[pork]], [[beef]], [[veal]], [[chicken]], or even [[fish]]. The aspic 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 consommés usually have too little natural gelatin, so the [[fish stock]] may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Nearly any type of meat can be used to make the gelatin: [[pork]], [[beef]], [[veal]], [[chicken]], or even [[fish]]. The aspic 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 consommés usually have too little natural gelatin, so the [[fish stock]] may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.</div></td></tr>
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</table>Chefhttps://www.cookipedia.co.uk/wiki/index.php?title=Aspic&diff=107866&oldid=prevKlapaucius: Text replace - "</div>
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<p><b>New page</b></p><div>[[Image:Chicken in aspic.jpg|300px|thumb|right|Chicken and eggs in aspic]]<br />
'''Aspic''' is a dish in which ingredients are set into a [[gelatine]] made from a [[meat stock]] or [[consommé]]. It is also known as '''cabaret'''.<br />
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When cooled, stock made from [[meat]] congeals because of the natural [[gelatin]] found in the [[meat]]. The stock can be clarified with [[egg whites]], and then filled and flavoured just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, [[fruits]], or [[vegetables]]. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes [[cream]] is called a chaud-froid.<br />
<br />
Nearly any type of meat can be used to make the gelatin: [[pork]], [[beef]], [[veal]], [[chicken]], or even [[fish]]. The aspic 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 consommés usually have too little natural gelatin, so the [[fish stock]] may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.<br />
[[Category:Ingredients]]<br />
[[Category:Prepared foods]]</div>Klapaucius