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aspic work for competitions

post #1 of 13
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 13
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 13
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)
 
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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 13
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 13
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 13
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 13
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.
post #8 of 13
I'm doing a school competition for hot cooking,is it possible if I brush the individual components with an aspic and leave it aside before I start with my plating?
post #9 of 13

What do you mean by hot?   If you mean presentation platter with all your garnishes, and then tasting plates for judging., then yes, you have to glaze your food for the platter.  Each needs to be done individually and then set aside before arranging on the platter.  Do not do this for the tasting plates.

 

 

Also OMG this thread is 11 years old!  :)  And I replied to it before also LOL!

post #10 of 13

For competition use a framed mirror or piece of granite or marble  make aspic in shallpw trays the let it get firm then dice it or run it through a pastry bag as a bordure . Like Kuan says Chaud-Froid  are old fashioned and kind off heavy. If you brush with aspic and its hot it will run off. You have to work in refrig out mof refrige  many times to get a good coating.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #11 of 13

Kuan were you a "retired chef" the last time you replied to this?! :D

post #12 of 13
Quote:
Originally Posted by chefedb View Post
 

For competition use a framed mirror or piece of granite or marble  make aspic in shallpw trays the let it get firm then dice it or run it through a pastry bag as a bordure . Like Kuan says Chaud-Froid  are old fashioned and kind off heavy. If you brush with aspic and its hot it will run off. You have to work in refrig out mof refrige  many times to get a good coating.


I remember learning this in school and trying to wrap my head around the whole concept, never done it since.

post #13 of 13
The mirror is a great idea.
What type of dish are you creating , savoury or sweet ?
I'm all for adding gold leaf or edible gold or silver dust for effect.

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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