Gelatin French gelatine edible jelly gelatin Italian gelare

Gelatin French; gelatine: edible jelly, gelatin. Italian; gelare: to freeze American(current): gelatinous material obtained from the boiling of skin, white connective tissue & bones of animals. (Aspic Centerpiece)

U. S. Pharmacopia Type A –Derived from an acid precursor. Type B – Derived from an alkali precursor.

Process For Gelatin: Bones Acid/or Alkali Baths Heating Filtering Chemically Clarifying Dehydrating Pulverizing

Kitchen Process Stock: bones, snouts, skin, hooves, feet, knuckles, tendons. Minimum 12 hours. Gelee. Clarify a. aspic gelee

Forms Of Gelatin Powder Gelatin Sheets Savory Gelatin Mix & sweet dessert mixes.

Other Forms Agar – seaweed (vegetarian). Isinglass - comes from the air bladders of sturgeon and other fish. It's sometimes used to clarify wine & beer. Vegetable Pectin

Aspic Concentrations 2 oz / delicate gel / slicing not required 4 oz / coating gel / edible chaud froid 8 oz / sliceable gel/ molding food in loaf 12 oz / hard gel /non-eating purpose (i. e. chaud froid platter)

Cardinal Rules 1. Don’t boil – will weaken. 2. Don’t over stir – incorporates excess air bubbles. 3. Always wear gloves – oils in your skin cause it to break down. 4. Acid/Enzymes – most likely found in fruits like kiwi fruit, papayas, pineapple, peaches, most citrus fruits, mangos, guavas, and figs. 5. Freezing

Chaud Froid French term for “Hot-Cold “ Historically: meat/poultry covered with: béchamel, or veloute, demi-glace. Most often served on a cold buffet platters as a presentation for a wide variety of items.

Marshal Of Luxembourg, 1759 One evening the Marshall had a dinner party in his chateau (chateau Montmorency) where they dinned on sautéed fricassee of chicken in white sauce. Before the first course was to be served, a messenger arrived to summon the marshal to the king’s council. The Marshal wanted his guests to continue dinner in is absence. When he returned home late, he was served the cold chicken fricassee which had congealed in the white sauce. He found this dish very succulent & a few days later expressed a desire to have it served cold again. The marshal gave it the name “chaud –Froid” because he did not like the name “refroidi” (cooled).

Alternative Collee: mayonnaise/sour cream combined with cold aspic jelly Typically used on fish.