Making aspic for a head cheese terrine
Posted 04 February 2013 - 12:49 AM
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?
Posted 05 February 2013 - 06:03 AM
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.