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[piracer]

So i've got half a pigs head which i braised in stock etc until tender, shredded the meat and kept aside.

I would like to make some kind of aspic with the remaining liquid, pile the meat along with some aromatic veg and seasoning into a loaf pan and press it down into a head cheese terrine.

Question is, whats the best way to clarify my stock? I'm thinking of going egg whites - i don't really have any cheese cloths, only a fine mesh metal strainer. I'm not quite sure of the technique with egg whites however, i remember seeing how you're supposed to make a force meat blended with the whites, other internet sources tell me you just need a mixture of whites and water/lemon juice, swirled into the liquid cold, brought to a simmer and then when the whites float, just take it all out.

So if that's nice and clarified, would it be possible to make an aspic without extra gelatin leaves, that is, if i reduced the liquid down enough, would there be a suitable amount of natural gelatin to not need any extra?

[budrichard]

The cooking liquid will contain sufficient gelatin to gel upon refrigeration. simpy prepare your head cheese in a mold, add cooking liquid and chill. This will work unless you used an inordinate amount of liquid for cooking the meat.
You do not need to clarify unless you are cooking in a restaurant with Michelin Stars.-Dick

Edited by budrichard, 05 February 2013 - 06:04 AM.