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Aspic powder


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Initial post: 13 Aug 2011 18:20:13 BDT
Where can I buy aspic powder - it seems to have disappeared from shops

Posted on 14 Aug 2011 03:00:57 BDT
P Elder says:
Here

http://www.scottishproduce.co.uk/acatalog/Main_Shop_Cooking_Aids_199.html

In reply to an earlier post on 14 Aug 2011 10:18:22 BDT
Thank you very much, I think they may have sadly gone out of business on line as they have been "reconstructing" their website for ages now. The company is actually J L Gill in Crieff, I've tried to email them directly, so see what happens! Thank you all the same very much I appreciate your time in trying to help. Doogie

In reply to an earlier post on 14 May 2014 20:36:46 BDT
Did u find some??? Help

In reply to an earlier post on 14 May 2014 21:15:27 BDT
Hi there, yes I found the aspic jelly powder at J L Gill in Crief from the www.scottishproduce.co.uk website above.

Direct link to their Aspic powder is:
http://www.scottishproduce.co.uk/acatalog/Aspic-Jelly-Powder-341.html#SID=165

They were brilliant (someone called Andrew helped me out) I ordered it and it was sent to me in Italy (small little individual portions in cling film sachets) they have lots of great stuff and you order on line. Highly recommend them as Andrew was incredibly helpful. Tel: +44(0)1764653011 Hope this helps! Let me know how you got on !

Posted on 15 May 2014 17:15:55 BDT
Last edited by the author on 15 May 2014 17:17:21 BDT
Isn't "aspic" just another word for "unflavoured plain gelatine"? In Spanish it's called "cola de pescado" sometimes. Don't ask me why. We can certainly find it in any hypermarket, in the aisle where the flavourings, cake decorating bits (flaked almonds, hundreds and thousands etc) are.

In reply to an earlier post on 15 May 2014 17:45:29 BDT
Aspic powder is made of clarified meat, fish or vegetable stock and gelatine, which is basically stock + gelatine, therefore savoury. Gelatine is an unflavoured substance derived from collagen obtained from various animal by-product (fish etc.) That's why its called cola de pescado (fish glue). Aspic powder is quite difficult to find, but essential in making a savoury jelly used in many recipes and is difficult to make at home. Hope this helps.

Posted on 15 May 2014 21:25:19 BDT
We did fish in aspic at college but we made our own flavoured stock and set it with gelatine. You have to clarify it with egg whites to gat it nice and clear. It,s a faff, so I suspect that aspic powder might be quicker and easier but not entirely essential. Do people still do that kind of thing often nowadays.xxx

In reply to an earlier post on 16 May 2014 08:23:21 BDT
Yeah, that's what I thought. I have used the gelatine sheets to make my own aspic with chicken broth and it came out just fine...but if you feel more comfortable with the powder and can find a source for it, go right ahead.

Posted on 16 May 2014 09:28:21 BDT
Bearman says:
I cant say that I have ever used aspic. It seems very 1970s (though that doesn't mean that its a bad thing). My OH is not keen on cold meats (unless cured) so I don't really have any reason to use it.

Posted on 16 May 2014 11:42:19 BDT
I made a couple of aspics in the 80s, chicken was one and there was another one involving avocados of all things...thought DH would hate that one but he ate it up and asked for more! I enjoyed trying it out but it's too much faff to bother with. By which I mean, yes, everything sank to the bottom and instead of being an attractive mold it just looked like what it was--a mishmash.

My mother used to make minced chicken loaves with gelatine sometimes, made nice sandwiches. But when it's hot out, the stuff melts something wicked. Not what you want for a picnic.

Posted on 31 May 2014 21:44:44 BDT
I found an recipe in an old book for traditional aspic, I,d forgotten about. It said that any meat stock will set to a jelly like consistency but to be sure of a good set they boiled it up with calves foot, and even went to the bother of making the calves foot jelly separately. How very different our cooking is today, i love to learn about the way we used to do things.xx

Posted on 1 Jun 2014 07:41:58 BDT
You can get calves' feet in some markets here (not the grocery store kind). It does make a very stiff jelly. It also makes lovely broth. When I was shopping in the downtown market I used to buy them.

In reply to an earlier post on 1 Jun 2014 10:25:01 BDT
My Mother in Law and her sister in law were old fashioned cooks, brought up in Edwardian/Georgian England, my history is not too sound but MIl would have been 104 now. They regularly cooked pigs feet, calves foot jelly and pigs head or brawn. They ate a lot of tripe too and made piccalilli to go with it.....yeuk.

Posted on 1 Jun 2014 11:23:39 BDT
Maggie says:
My mum used to cook all those too . I was made to eat trotters,brawn, and tripe.....not altogether!.......I hated all of them . Never touched any of them since,ugh yucky yuk. She quite often did tripe with milk and onions... smelled good, but I never tasted it that way, I was made to eat tripe sprinkled with vinegar I still feel like retching just thinking about it. I think calf foot jelly was added to soups and stews especially for someone who was recovering from serious illness, but memory is rather vague on that one.

Posted on 1 Jun 2014 13:37:37 BDT
I once bought a whole pig's head, had it prepped, and boiled it up to make headcheese (called "souse" where I grew up.) It made a huge amount...and none of my nieghbours would touch it. Neither would DH, who prefers to pay top dollar for small slices of "pastel de cabeza" (ehem, headcheese) instead of eating something I made myself and know is fresh. It tasted good, but I ended up throwing most of it out because I couldn't eat quite 4 litre boxes full.

DH likes trotters cooked with chorizo and canellini beans, but they make such a gluey mess when the plates get cold, I don't buy them anymore.

Posted on 1 Jun 2014 13:38:26 BDT
Let the record show, tripe that has been cooked, then breaded and fried, is quite nice and you don't get that gluey smell and taste. Lamb's tripe is best for that.

Posted on 1 Jun 2014 15:05:06 BDT
Bearman says:
I once had tripe cooked in gelatine on holiday in France. It was an unusal glutinous texture b6t tasted wonderful.

In reply to an earlier post on 1 Jun 2014 16:02:40 BDT
Ivan says:
Love brawn!
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Discussion in:  cooking discussion forum
Participants:  8
Total posts:  19
Initial post:  13 Aug 2011
Latest post:  1 Jun 2014

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