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Aspic - Terrine

post #1 of 6
Thread Starter 
Can an experienced individual, in the trade, give me a good working definition of Aspic and Terrine? How are they different from one another?

Have been trying to look it up, but cannot find a satisfactory explanation. Have been told that they are just about alike, but I believe that there is no comparison between the two!

Many thanks, in advance.......:)
post #2 of 6
aspic, jell goo....normally meat based gelatin....firm, used to coat pates/terrines.


I'll let someone else define terrine.
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cooking with all your senses.....
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post #3 of 6
Aspic jelly is any stock beef chicken or fish that has gelatine added when warm [geletine is made from boiled beef bones]this creates a jelly. Aspic jelly is used mainly in buffet work to give a glaze and protect the meat or fish. If you make a raw pate dish that you then cook you would normally cook it in a terrine this gives it the name. Terrine de canard for example is a course pate of duck etc cooked in a terrine. A good example would be meat loaf called so because you bake it in a loaf tin if you baked it in a terrine then it would become a meat terrine.
I hope this is of some help
steve www.masterchefinfrance.com
post #4 of 6
I don't suppose you mean something like the Southern U.S. "tomato aspic" which is actually more of a frozen concoction, kind of like a savory tomato sorbet.

Did I get that right, Shroom? :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 6
There is no reason why you could not have a tomato aspic jelly, juice of tomato with gelatine would set like a jelly not so sure what you would call it if frozen though, maybe a sorbet.
steve www.masterchefinfrance.com
post #6 of 6
sure Suzanne, you remember that tomato soup, cream cheese, minced veg, shrimp, gelatin ring from 1980's? Very popular in the south. One of my favorite chefs, that is chef de cuisine at a top restaurant in town got the recipe from his mom (yes he's young) and made it for a chef's only potluck.
What a hoot! Man the food was good that night......everything from banana pudding to wood fired oven housecured bacon bread to roast suckling pig to paella to crepe gateau with lemon goo bruleed.....

yes tomato aspic is still gelatin with red goo....the plain is pretty nasty jiggly shtuff, which is not a detraction in and of itself but would you wanna eat it????
cooking with all your senses.....
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cooking with all your senses.....
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