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aspic work for competitions

post #1 of 7
Thread Starter 
hi guys;
would like information on aspic work for competitions,
how do you aspic sauces?
plus any helpfull tips,
regards.
me. :chef:
post #2 of 7
Do you mean a standard Chaud-froid? Chaud-froid has kinda gone outta style for competitions. You also definitely do not want to glaze the whole tray with Chaud-froid. Although it looks really cool at hotel buffets, it's not cutting edge anymore.

We don't really use glaze or aspic even for the sauce on the plate for most hot food categories except for hot food presented cold. If you're gonna do that then you'll have to try and contain the sauce on the platter. Yes you can add some gelatin to the sauce. You don't want the sauce running all over the platter. A lot of times people try to avoid sauces going on the platter itself. It also depends on the type of sauce you use.

If you're just looking to glaze each individual item, use 12oz gelatin per gallon of water. For warm weather use 16oz gelatin, and if you're kickin' use 8oz gelatin per gallon of water.

Kuan
post #3 of 7
If you're looking for recipes, then the Time/Life book entitled TERRINES, PATES AND GALANTINES offers some very good ones.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 7
Thread Starter 

hot presented cold

its for a chocolate fantasy dish presented cold, so do i need to aspic my couli's and if so how or do i just add gelatine to it.
keep the faith. :D
post #5 of 7
Depends on the format. If you have to do a presentation platter "culinary salon" stylee and then, say, 10 plated presentations for tasting then you do try to stabilize the coulis on the platter but not on the tasting plates. So yeah, gelatin for salon style presentation only, no gelatin for anything you're gonna eat unless it's bavarian or something. You get it right? :)

One common way to prevent the coulis from running all over is to pipe a dam and put the coulis inside. IMO given your description you should try and make the whole presentation strong, no fuzzy lines with the coulis. Judges like strong lines.

Kuan
post #6 of 7
Thread Starter 

cheers

thanks guys,
did first practice and all turned out great :D
will let you know how i get on
keep the faith.
post #7 of 7
So... are you doing a team competition?

Remember to bring everything. I mean everything, mixer, bowls, your own water for aspic, I mean everything. Bring coupla extra portable gas burners if you can.
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