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Aspic Work ASPIC WORK FOR COMPETITIONS
1 prepare your aspic properly, follow makers instructions but remember that for competition work the jelly is usually a little stronger than for other applications. 2 allow aspic to cool, but try to keep it liquid if possible. Aspic temperatures are best adjusted by immersing the container in a warm bain marie. Direct heat should not be applied. 3 aspic should be kept clean at all times and frequently passed through a muslin to maintain this objective. 4 while the aspic is cooling prepare your work area. Working with aspic can sometimes be a messy job so the team often cover the work bench with cling film which is a lot easier to remove than stick gelatine when it is time to clean up. Trays to receive the aspiced foods should be perfectly flat and covered in cling film. Heat some water in a chafing dish with a perforated insert and place some damp towels on top of the insert to warm Cut small boards of polystyrene and cover with cling film - these will be used to stick cocktail sticks in with small items of food to be glazed. 5 prepare the foods to be aspiced. Slice pates etc only at the last moment in order to preserve freshness and colour. Remove any surface fat or fat globules on the food which may prove tricky to aspic and be wary of foods high in acid content such as pineapple. Lettuce can be dipped in a vitamin c solution first before being completely dried and dipped in aspic. 6 using tools immerse the piece of food to be glazed completely in the aspic then blot lightly on the steamed towels before placing on a cling filmed tray. Small items should be impaled on the cocktail sticks and dipped in batches. Aspic can also be applied by brushing or pouring over food but these methods generally require more aspic. 7 work only with small quantities at a time and ensure that food is properly cooled in a refrigerator before continuing. 8 repeat the process as often as necessary to ensure the correct coating - remember that all surfaces should be coated even the underneath surface of sliced meats etc. 9 take care not to have any air bubbles in your aspic otherwise you may have to start again. 10 remove any excess aspic with a warmed palette knife or against the side of a pan of hot water. Always handle the aspiced pieces with surgical gloves to avoid fingerprints and protect the glaze. 11 finally assemble your food onto the plate or platter remembering that meat sits in the sauce and not on it so pour your sauce on to the plate last. |
Mastering aspic techniques is really the key to success in competition cold food so place a great deal of emphasis on this skill. |
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| Copyright 2008 Federation of Chefs Scotland | ||
In any competition where a dish is displayed cold for judging purposes then a coating or glaze of aspic must be applied to the food in order to preserve and retard the drying out process and also to show off the food to its best advantage. The skill shown in applying this aspic glaze more than anything else, in many cases will make or break a dish and will mean the difference between a silver and a gold medal. Yet very often when it comes to aspic work it is an afterthought - not only is this wrong but it can so easily be rectified. 