SC - Meat jellies
harper at idt.net
harper at idt.net
Mon Nov 6 09:33:44 PST 2000
Last night I tried making a meat jelly (aspic). It came out pretty well, but
left me with 2 questions.
1. The recipe says that if the jelly does not congeal, to add galingale or
spikenard, and then it will surely congeal. Does anyone know if these spices
will help a gelatin congeal? and why?
2. Would any of the experienced cooks like to share their favorite methods of
*completely* defatting a broth? My gravy separator did a decent job, but
missed a little of the fat.
Brighid
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