Mixing
Can I substitute gelatin for aspic?
I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just dissolve a few envelopes of gelatin and use that instead?
substitutions meat
asked Jan 27 at 11:36
crmdgncrmdgn
6351716
add a comment |
I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just dissolve a few envelopes of gelatin and use that instead?
substitutions meat
asked Jan 27 at 11:36
crmdgncrmdgn
6351716
1
I always thought that aspic was gelatin. (maybe not refined gelatin, but that it was the major part of it)
– Joe
Jan 27 at 11:49
1
Right. That's why I'm asking: aspic is sort of homemade meat jelly. So I'm wondering whether plain, neutral gelatin from the supermarket would get the job done.
– crmdgn
Jan 27 at 11:52
3
Gelatin is the setting agent in aspic; so [though I've never tried this so can't provide an answer] you might consider gelatine in stock as a 'quick fix'.
– Tetsujin
Jan 27 at 11:55
I also think aspic is a food composed/plated and served in gelatin as it is or sliced. Aspic are indeed gelstin- sealed terrines and the likes.
– Alchimista
Jan 27 at 13:37
1
Posting the recipe will help to find the correct substitution. Usually "aspic" is the gelatin from broth and also the dishes made with this gelatine.
– roetnig
Jan 28 at 17:54
add a comment |
I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just dissolve a few envelopes of gelatin and use that instead?
substitutions meat
asked Jan 27 at 11:36
crmdgncrmdgn
6351716
I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just dissolve a few envelopes of gelatin and use that instead?
substitutions meat
substitutions meat
asked Jan 27 at 11:36
crmdgncrmdgn
6351716
asked Jan 27 at 11:36
crmdgncrmdgn
6351716
asked Jan 27 at 11:36
crmdgncrmdgn
6351716
asked Jan 27 at 11:36
crmdgncrmdgn
6351716
asked Jan 27 at 11:36
crmdgncrmdgn
6351716
6351716
1
I always thought that aspic was gelatin. (maybe not refined gelatin, but that it was the major part of it)
– Joe
Jan 27 at 11:49
1
Right. That's why I'm asking: aspic is sort of homemade meat jelly. So I'm wondering whether plain, neutral gelatin from the supermarket would get the job done.
– crmdgn
Jan 27 at 11:52
3
Gelatin is the setting agent in aspic; so [though I've never tried this so can't provide an answer] you might consider gelatine in stock as a 'quick fix'.
– Tetsujin
Jan 27 at 11:55
I also think aspic is a food composed/plated and served in gelatin as it is or sliced. Aspic are indeed gelstin- sealed terrines and the likes.
– Alchimista
Jan 27 at 13:37
1
Posting the recipe will help to find the correct substitution. Usually "aspic" is the gelatin from broth and also the dishes made with this gelatine.
– roetnig
Jan 28 at 17:54
add a comment |
1
I always thought that aspic was gelatin. (maybe not refined gelatin, but that it was the major part of it)
– Joe
Jan 27 at 11:49
1
Right. That's why I'm asking: aspic is sort of homemade meat jelly. So I'm wondering whether plain, neutral gelatin from the supermarket would get the job done.
– crmdgn
Jan 27 at 11:52
3
Gelatin is the setting agent in aspic; so [though I've never tried this so can't provide an answer] you might consider gelatine in stock as a 'quick fix'.
– Tetsujin
Jan 27 at 11:55
I also think aspic is a food composed/plated and served in gelatin as it is or sliced. Aspic are indeed gelstin- sealed terrines and the likes.
– Alchimista
Jan 27 at 13:37
1
Posting the recipe will help to find the correct substitution. Usually "aspic" is the gelatin from broth and also the dishes made with this gelatine.
– roetnig
Jan 28 at 17:54
1
1
I always thought that aspic was gelatin. (maybe not refined gelatin, but that it was the major part of it)
– Joe
Jan 27 at 11:49
I always thought that aspic was gelatin. (maybe not refined gelatin, but that it was the major part of it)
– Joe
Jan 27 at 11:49
1
1
Right. That's why I'm asking: aspic is sort of homemade meat jelly. So I'm wondering whether plain, neutral gelatin from the supermarket would get the job done.
– crmdgn
Jan 27 at 11:52
Right. That's why I'm asking: aspic is sort of homemade meat jelly. So I'm wondering whether plain, neutral gelatin from the supermarket would get the job done.
– crmdgn
Jan 27 at 11:52
3
3
Gelatin is the setting agent in aspic; so [though I've never tried this so can't provide an answer] you might consider gelatine in stock as a 'quick fix'.
– Tetsujin
Jan 27 at 11:55
Gelatin is the setting agent in aspic; so [though I've never tried this so can't provide an answer] you might consider gelatine in stock as a 'quick fix'.
– Tetsujin
Jan 27 at 11:55
I also think aspic is a food composed/plated and served in gelatin as it is or sliced. Aspic are indeed gelstin- sealed terrines and the likes.
– Alchimista
Jan 27 at 13:37
I also think aspic is a food composed/plated and served in gelatin as it is or sliced. Aspic are indeed gelstin- sealed terrines and the likes.
– Alchimista
Jan 27 at 13:37
1
1
Posting the recipe will help to find the correct substitution. Usually "aspic" is the gelatin from broth and also the dishes made with this gelatine.
– roetnig
Jan 28 at 17:54
Posting the recipe will help to find the correct substitution. Usually "aspic" is the gelatin from broth and also the dishes made with this gelatine.
– roetnig
Jan 28 at 17:54
add a comment |
2 Answers
2
active
oldest
votes
Aspic is a type of stock which is high in gelatin, and which sets into a jelly when cooled. Unflavored gelatin will have basically the same mechanical properties as aspic, as long as the gelatin concentration is roughly the same (1/2 tbsp of dry gelatin will set about a cup of liquid). But the taste will be very different, of course: Aspic tastes like whatever it's made from, and unflavored gelatin will taste like nothing. So if you plan to use gelatin, it would be best to use stock instead of water when making it.
answered Jan 27 at 12:02
SneftelSneftel
644210
add a comment |
There are many recipes for terrines that use gelatin to bind them. Maybe look at a few of them so that you can zero in on the right amount for the quantity of other ingredients that you are using. I've seen 2 tsp to 4 3/4 tsp. This refers to powdered gelatin. If you are using sheet or leaf gelatin you will want to identify the strength (bloom), and be sure you are using an equivalent strength and amount.
answered Jan 27 at 11:50
moscafjmoscafj
26.6k13976
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
Aspic is a type of stock which is high in gelatin, and which sets into a jelly when cooled. Unflavored gelatin will have basically the same mechanical properties as aspic, as long as the gelatin concentration is roughly the same (1/2 tbsp of dry gelatin will set about a cup of liquid). But the taste will be very different, of course: Aspic tastes like whatever it's made from, and unflavored gelatin will taste like nothing. So if you plan to use gelatin, it would be best to use stock instead of water when making it.
answered Jan 27 at 12:02
SneftelSneftel
644210
add a comment |
Aspic is a type of stock which is high in gelatin, and which sets into a jelly when cooled. Unflavored gelatin will have basically the same mechanical properties as aspic, as long as the gelatin concentration is roughly the same (1/2 tbsp of dry gelatin will set about a cup of liquid). But the taste will be very different, of course: Aspic tastes like whatever it's made from, and unflavored gelatin will taste like nothing. So if you plan to use gelatin, it would be best to use stock instead of water when making it.
answered Jan 27 at 12:02
SneftelSneftel
644210
add a comment |
Aspic is a type of stock which is high in gelatin, and which sets into a jelly when cooled. Unflavored gelatin will have basically the same mechanical properties as aspic, as long as the gelatin concentration is roughly the same (1/2 tbsp of dry gelatin will set about a cup of liquid). But the taste will be very different, of course: Aspic tastes like whatever it's made from, and unflavored gelatin will taste like nothing. So if you plan to use gelatin, it would be best to use stock instead of water when making it.
answered Jan 27 at 12:02
SneftelSneftel
644210
Aspic is a type of stock which is high in gelatin, and which sets into a jelly when cooled. Unflavored gelatin will have basically the same mechanical properties as aspic, as long as the gelatin concentration is roughly the same (1/2 tbsp of dry gelatin will set about a cup of liquid). But the taste will be very different, of course: Aspic tastes like whatever it's made from, and unflavored gelatin will taste like nothing. So if you plan to use gelatin, it would be best to use stock instead of water when making it.
answered Jan 27 at 12:02
SneftelSneftel
644210
answered Jan 27 at 12:02
SneftelSneftel
644210
answered Jan 27 at 12:02
SneftelSneftel
644210
answered Jan 27 at 12:02
SneftelSneftel
644210
644210
add a comment |
add a comment |
There are many recipes for terrines that use gelatin to bind them. Maybe look at a few of them so that you can zero in on the right amount for the quantity of other ingredients that you are using. I've seen 2 tsp to 4 3/4 tsp. This refers to powdered gelatin. If you are using sheet or leaf gelatin you will want to identify the strength (bloom), and be sure you are using an equivalent strength and amount.
answered Jan 27 at 11:50
moscafjmoscafj
26.6k13976
add a comment |
There are many recipes for terrines that use gelatin to bind them. Maybe look at a few of them so that you can zero in on the right amount for the quantity of other ingredients that you are using. I've seen 2 tsp to 4 3/4 tsp. This refers to powdered gelatin. If you are using sheet or leaf gelatin you will want to identify the strength (bloom), and be sure you are using an equivalent strength and amount.
answered Jan 27 at 11:50
moscafjmoscafj
26.6k13976
add a comment |
There are many recipes for terrines that use gelatin to bind them. Maybe look at a few of them so that you can zero in on the right amount for the quantity of other ingredients that you are using. I've seen 2 tsp to 4 3/4 tsp. This refers to powdered gelatin. If you are using sheet or leaf gelatin you will want to identify the strength (bloom), and be sure you are using an equivalent strength and amount.
answered Jan 27 at 11:50
moscafjmoscafj
26.6k13976
There are many recipes for terrines that use gelatin to bind them. Maybe look at a few of them so that you can zero in on the right amount for the quantity of other ingredients that you are using. I've seen 2 tsp to 4 3/4 tsp. This refers to powdered gelatin. If you are using sheet or leaf gelatin you will want to identify the strength (bloom), and be sure you are using an equivalent strength and amount.
answered Jan 27 at 11:50
moscafjmoscafj
26.6k13976
answered Jan 27 at 11:50
moscafjmoscafj
26.6k13976
answered Jan 27 at 11:50
moscafjmoscafj
26.6k13976
answered Jan 27 at 11:50
moscafjmoscafj
26.6k13976
26.6k13976
add a comment |
add a comment |
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1
I always thought that aspic was gelatin. (maybe not refined gelatin, but that it was the major part of it)
– Joe
Jan 27 at 11:49
1
Right. That's why I'm asking: aspic is sort of homemade meat jelly. So I'm wondering whether plain, neutral gelatin from the supermarket would get the job done.
– crmdgn
Jan 27 at 11:52
3
Gelatin is the setting agent in aspic; so [though I've never tried this so can't provide an answer] you might consider gelatine in stock as a 'quick fix'.
– Tetsujin
Jan 27 at 11:55
I also think aspic is a food composed/plated and served in gelatin as it is or sliced. Aspic are indeed gelstin- sealed terrines and the likes.
– Alchimista
Jan 27 at 13:37
1
Posting the recipe will help to find the correct substitution. Usually "aspic" is the gelatin from broth and also the dishes made with this gelatine.
– roetnig
Jan 28 at 17:54