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#2
02-22-2004, 09:22 AM
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 Just use gelatin made with clarified stock,almost the same thing.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"  |
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#3
02-27-2004, 07:31 AM
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| i wouldnt know were to buy it in the US, but i do have a recipe...., Will post it within the next couple of days, and it is in metric. Hooroo Nick
__________________ "Head like a Hole, Black as your soul, I'd rather die, than give you control" |
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#4
03-07-2004, 03:21 AM
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| ahh, yes, sorry about the delay Aspic Jelly Recipe - Classical Way Stock 1 pigs head 2000g Pigs trotters 2000ml water mirepoix bouquet garni Clarification 300g beef shin 2 egg whites mirepoix bouquet garni 40g Leaf gelatine 1000ml stock Method 1) Prepare stock 2) Combine minced beef shin, fine cut mirepoix and egg white 3) Add a little stock to bind and mix well 4) Add the remaining stock 5) Place on stove, stir occaisionally before it reaches boiling point 6) Do Not stir once it reaches boiling point 7) Simmer for 3 hours 8) Strain carefully through a muslin cloth 9) Add the soaked leaf gelatine 10) Check the consistency of the finished product Obviously this recipe is not kosher or halal, but anyway.... Nick.
__________________ "Head like a Hole, Black as your soul, I'd rather die, than give you control" |
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