Aspic: The Revival of a Gelatin-Based Jewel
I’ve been writing this column for a few years now, and my editor knows I have entertaining stories, a flare for whipping up a good time in the kitchen and some history with food – my influences...
Keywords
- vintage
- retro
- Recipe
- Japanese natto
- Chinese steamed chicken feet
- sea urchin
- uni
- aspic
- Gelatinous
- Sid Hoeltzell
- Ukrainian kholodets
- Biscayne Times Contributor
- Latvian aspic
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Cooking tools:
- Pot
- Ladle
- Colander
- Fine-mesh sieve
- Measuring cup
- Whisk
- Spoon
- Cutting board
- Chef's knife
- Paring knife
- Peeler
- Stove
- Egg pot
- Saucepan
- Mixing bowl
- Plate
- Slotted spoon
- Loaf pan
- Ramekin
- Refrigerator
- Kitchen timer
- Pitcher
- Measuring spoon
- Egg slicer
- Serving platter
- Plastic wrap
- Airtight container
- Kettle
- Tongs
- Oven
Ingredients
- 1 pound chicken thighs with skin mostly removed
- 32 ounces chicken stock
- 2 large carrots, peeled and thinly sliced
- 1 medium-size yellow onion, peeled and cubed
- 1/2 cup lightly chopped cilantro or other preferred fresh herbs
- 1 cube chicken bouillon (I like Knorr)
- 1/2 cup fresh green peas
- 2 .25-ounce packages of Knox unflavored gelatin
- 6 hard boiled eggs, halved
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