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#1
06-25-2004, 11:22 PM
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 aspic work need help with glazing sauces with aspic for competition, can anybody give some tips or a good web site, cheers.      |
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#2
01-02-2005, 11:10 PM
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| Just found your thread. Still need help? What's your acidity value? |
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#3
01-11-2005, 03:12 PM
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| What food types ? Aspic for cold , Glaze for hot, I presume.  Is it hot food served cold ? Please give details .
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin Last edited by Ma Facon : 01-11-2005 at 03:15 PM. |
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