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aspic

 
Dictionary: as·pic1   (ăs'pĭk) pronunciation
n.
A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.

[French, from aspic, asp (from the resemblance of the jelly's coloration to an asp's). See aspic2.]


as·pic2 (ăs'pĭk) pronunciation
n. Archaic
An asp.

[French, from Old French, alteration of aspe, from Latin aspis. See asp.]


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[AS-pihk] A savory jelly, usually clear, made of clarified meat, fish or vegetable stock and gelatin. Tomato aspic, made with tomato juice and gelatin, is opaque. Clear aspics may be used as a base for molded dishes, or as glazes for cold dishes of fish, poultry, meat and eggs. They may also be cubed and served as an accompaniment relish with cold meat, fish or fowl.

WordNet: aspic
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Note: click on a word meaning below to see its connections and related words.

The noun has one meaning:

Meaning #1: savory jelly based on fish or meat stock used as a mold for meats or vegetables


Wikipedia: Aspic
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An aspic with chicken and eggs.

Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. It is also known as cabaret.

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 flavored 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.

Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. Gelatin is also found in cartilage. 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.

Contents

History

Historically, meat jellies were made before fruit and vegetable jellies. By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in around 1375.

Aspic is an ingredient rather than a dish. Aspic, made from clarified stock and gelatin, is used for many things; it can be used as a binder to hold other ingredients together in terrines, or sealers in such foods as pate en croute.

Today, aspic is often used to glaze show pieces in food competitions to make the food glisten, making it more appealing to the eye, but its original use was to prolong the shelf life of food. Since the aspic was used to glaze the entire item, it cut off the oxygen supply to the food, preventing bacteria within from multiplying.

In Poland, (known as "galareta"), in Russia (known as "kholodets"), in Serbia (known as "pihtije"), and in Romania (known as "piftie") aspic often takes the form of pork jelly, and it is popular around the Christmas and Easter Holidays.

Aspic in popular culture

See also

References

External links


Translations: Aspic
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Dansk (Danish)
1.
n. - aspic, gele, sky

2.
n. - giftslange

Nederlands (Dutch)
heldere gelei van vlees/vis bereid, aspisadder

Français (French)
1.
n. - (Culin) gelée (pour entrées)

2.
n. - (Zool) aspic (arch)

Deutsch (German)
1.
n. - (bot) Kavendel, Spike

2.
n. - Aspik, Sülze

Ελληνική (Greek)
n. - (μαγειρ.) είδος πηχτής

Italiano (Italian)
gelatina di carne, aspide

Português (Portuguese)
n. - alfazema (f) (Bot.), geléia (f) de carne, víbora (f) (fig.)

Русский (Russian)
лаванда садовая

Español (Spanish)
1.
n. - gelatina de caldo o tomate

2.
n. - gran lavanda

Svenska (Swedish)
n. - aladåb

中文(简体)(Chinese (Simplified))
1. 毒蛇

2. 调味肉汁, 肉冻

中文(繁體)(Chinese (Traditional))
1.
n. - 調味肉汁, 肉凍

2.
n. - 毒蛇

한국어 (Korean)
1.
n. - 독사

2.
n. - 고기 젤리

日本語 (Japanese)
n. - アスピック, スピカラベンダー

العربيه (Arabic)
‏(الاسم) الناشر, الصل المصري : أفعى صغيره سامه, الهلام اللحمي يصنع من اللحم وعصير البندوره, خزامي عريض الورق‏

עברית (Hebrew)
n. - ‮מיקפא של בשר או דג וג'לטין המשמש כתוספת או למילוי‬
n. - ‮מיקפא מעגבניה מתובלת וג'לטין‬


 
 

 

Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
WordNet. WordNet 1.7.1 Copyright © 2001 by Princeton University. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Aspic" Read more
Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved.  Read more