Using Aspic Jelly And Chaudfroid Sauce

As discussed earlier, aspic and chaud-froid are used to enhance both the appearance and the flavor of cold foods. For best results, the aspic and chaud-froid, as well as the foods to be coated, should be prepared and handled in specific ways.The following sections offer general procedures for handling these products. Specific applications, such as recipes for aspic-based terrine molds, are included later in the chapter.

Aspic jelly must be cooled to just above congealing temperature before it is used to coat foods. If it is too warm, it will not have enough body to coat and will just run off.

Procedure for Cooling Aspic Jelly

The following procedure is used for chaud-froid as well as aspic jelly.

1.

If the jelly is congealed, it must first be melted. Set the pan or container of jelly in a hot-water bath. Stir it gently from time to time until it is com

pletely melted.

2.

Place the warm aspic jelly in a stainless-steel bowl.

3.

At all times, be careful not to make any bubbles. Bubbles in the jelly may get transferred to the surface of your food item and mar its appearance.

4.

Select a ladle that fits the curve of the bowl. Set the bowl in crushed ice, pushing it in so that it sits in a well of ice. With the edge of the ladle

against the inside of the bowl, rotate the bowl so the ladle continually scrapes the inside of the bowl. This method prevents the formation of lumps

that occur when jelly touching the cold bowl solidifies too quickly.

5.

Continue to rotate the bowl until the jelly is thick and syrupy but not yet set. The jelly is now ready for use. Remove from the ice bath and work

quickly, because it will set very fast.

6.

Remelt and recool the jelly as necessary.

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