Okay, I am going old school this week in my culinary journeys and am going to be playing with Aspic. I am not using gelatin from a box or sheet--I am going to be doing that by boiling bones. Needless to say, my utilities bill will be taking a hit as long as it takes to render the bones.
I have had tomato aspic a few times, which was tolerable, and I have had aspic eggs which were less so.
Anybody here have any memories of a really good flavor profile with aspic they have had? If so, please share. Any old school technique maybe they recall from childhood that grandma used to make that you just don't see any more are also invited in this thread.
I have had tomato aspic a few times, which was tolerable, and I have had aspic eggs which were less so.
Anybody here have any memories of a really good flavor profile with aspic they have had? If so, please share. Any old school technique maybe they recall from childhood that grandma used to make that you just don't see any more are also invited in this thread.
