Regular Aspic Jelly

This is normal meat, poultry, or fish stock reinforced with gelatin and clarified. Regular stock rarely has enough natural gelatin to enable it to be used as a jelly, so extra gelatin must be added.To test the stock for gelatin content and to convert it to aspic jelly, follow the same procedure as for classic aspic jelly, described above. However,note that if the stock contains very little gelatin and stays watery when chilled,more than 4 oz (125 g) gelatin may be needed per gallon (4 liters).

Was this article helpful?

0 0
Vinegar For Your Health

Vinegar For Your Health

A resource for the many ways you can use Vinegar to improve your health! In today's society of miracle medicine, we often overlook things that have been around hundreds of years! Things like Vinegar!

Get My Free Ebook

Post a comment