Start a Aspic Jelly Making Business
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads.
Aspic can be used to protect food from the air, to give food more flavor, or as a decoration.
There are three types of aspic textures:
delicate, sliceable, and inedible.
The delicate aspic is soft. The sliceable aspic must be made in a terrine or in an aspic mold. It is firmer than the delicate aspic. The inedible aspic is never for consumption. It is usually for decoration
Aspic is a savory jelly typically made from meat stock that has been boiled long enough to release natural gelatin. Cooks have been using aspics as a means of preserving meats for centuries, but most modern recipes have their roots in French cuisine. The dish can be prepared as a mold, as a garnish, and as a glaze. It is notoriously challenging and sometimes smelly to work with, leading some cooks to avoid it — or at least simplify the cooking process by adding prepared gelatin.
How It's Made
The base of traditional aspic is meat. Though nearly any variety will work, beef, pork, poultry, and fish are the most common. Cooks often use scraps or pieces that would otherwise be considered waste, and cook them slowly to make a dense broth or consommé. The broth is strained and clarified with egg white until it is clear. Depending on the meat used, the broth may be supplemented with a commercial gelatin to complement the natural pectin present.