Aspic | Textures and Facts There are three consistencies of aspic that are used today: 1.

Delicate: 2 ounces of gelatine to 1 gallon of clarified stock. This texture is used to glaze the surface of or encase the product cooked or molded in a terrine. Usually the product featured in the terrine is a puree of some kind. Take as an example liver puree; unless covered, its surface will begin to discolor, harden and assume other flavors that may be present in a refrigerator. The aspic will literally act as a shield (aspis) to protect the puree from these outside forces. The aspic in this situation is poured onto the puree surface until it evenly coats and is allowed to set. The aspic needs to be delicate enough so that when a customer attempts to scoop the puree out of the terrine, there is little to no resistance. Because the aspic has support all around, there is no need for it to be excessively firm. In another situation, this texture is used to glaze the surface of pate slices. Aspic serves the same purpose of a shield in this situation. Its very important that the pate slices are cold and evenly cut so that when they are laid on a glazing rack their sliced surfaces are level. These two factors will result in a delicate aspic coagulating on the surface of the slice without dripping off the sides. In both cases the aspic has to be flavorful and be a flavor that complements the item that is being coated. 2. Sliceable: 6-8 ounces of gelatine to 1 gallon of clarified stock. This texture is used in situations where the aspic will not have the same support as the delicate. Specifically, it is used to fill a pate en croute or to create aspic croutons. In both instances, the aspic will eventually be cut with a knife and the aspic will have to stand on its own, therefore the aspic will require a firmer consistency than the delicate. The aspic has to have a texture where it will slice without clumping or crumbling and still be tender enough so that it will quickly breakdown and melt in a customer's mouth. As usual, complementary flavors are key and should be the first consideration when selecting the stock to clarify. 3. Inedible: 1 pound of gelatine to 1 gallon of clarified stock. This aspic should never enter a customer's mouth. This texture is used exclusively for decorating, specifically for lining the surface of a metal platter. More specifically, lining the surface of soft metal trays like silver or gold. When food items are placed on a soft metal surface there is an interaction between the two. Many times there is a transfer of flavors; the food is impacted by the metal and the metal is tarnished by the food. This is tremendously clear when you place a cured item, like smoked salmon or prosciutto, on a soft-metal tray. The tarnish marks left on the tray are the clear signal that a physical reaction is taking place; a process that you will not find in a recipe. When sitting between the food and the tray, aspic plays the role of a shield to protect the food from the metal and protect the metal from the food. Although the aspic will never be eaten, it must have the natural characteristics of an edible aspic which includes a natural color. A beautiful natural background will create a warm and appealing environment for the customer to view and partake of. This use of aspic on a soft metal tray is critical from a practical stand point. Some culinarians utilize very firm aspic on ceramic platters or plates. This service ware does not require the use of an aspic liner simply because there is no interaction between the ceramic and food. For many, this is considered an excessive use of aspic and should be avoided, others see it as an opportunity to add some decoration to the platter and invite it. NO BONES

Many restaurants, country clubs and hotels do not have any bones delivered to their loading docks. In many cases, bones have never been used to create the foundation of their cuisine. Their stocks, soups and sauces have been delivered in envelopes and cans. But even with these kinds of resources an excellent aspic can be created provided you begin with an excellent product. Consomme bases come in a couple of forms: liquid and powder. The best is a consomme concentrate prepared and sold by R. L. Schreiber. This product or another of similar quality can be used to prepare the basis for your aspic. Once combined correctly with water and seasoned to your taste, it can be enhanced with just enough gelatine to create the consistency your tasks require. In the end, there is no reason for a bland or rubbery aspic. Regardless of your resources, focus on the details surrounding flavor and texture. Your guests will you reward you for your effort.

Garde Manger Garde Manger is considered by many to be the most demanding station/job in any kitchen. Garde Mangers need to be able to apply proper seasoning to food that is going to be served cold and in other cases, season food that is going to be served hot. Many chefs have the ability to season hot food, but lack the ability to season both correctly. Garde Manger Chefs must be experts at seasoning, poaching, simmering, searing, roasting, frying, curing, drying, smoking, marinating, grinding, pureeing, forming, molding, piping, spreading, slicing, cutting, carving, rolling, crimping, tossing and finally presenting. Even though all the skills mentioned precede the actual plate or platter presentation, it's usually the plate presentation that gets all the attention. It must be stressed that a great presentation will only go as far as the quality of the food being served. Garde Manger Chefs, have to constantly be focused on wholesomeness, sanitation, seasonings, time and temperatures. Many items prepared in a Garde Manger kitchen have to be seasoned, cured, dried and smoked. In these instances the utmost care has to be taken to insure a quality product throughout the entire process. Seasonings need to complement the item being cured and not dominate. Curing times and temperatures need to be closely monitored to insured a wholesome and safe environment. Smoke intensities and flavors need to be balanced with time and the volume of food being enhanced. Chicken or salmon sitting in a smoker for too long a period of time or being exposed to an extremely intense level of heat or smoke will cause the main flavor to loss its identity and possibly dry out. Maintaining a keen eye on detail is a key characteristic in the complexion of a successful Garde Manger Chef. When preparing pates and terrines, Garde Mangers have to balance the types and amounts of proteins and fats naturally occurring in meats with the amount of fat that may need to be added to a recipe. These decisions can be based on whether the protein is meat, poultry or fish; whether it is to be pureed or ground; whether it is to poached or roasted; whether it is to be wrapped in cheesecloth or plastic wrap; and whether the final product is to be served hot or cold. Garde Manger work goes well beyond the scope of sauteing chicken in a pan and saucing it as it is pickedup by a waiter. In many instances, Garde Mangers are the most versatile individuals in any kitchen, possessing skills and abilities far beyond those possessed by many Executive Chefs, Pastry Chefs or line cooks.

Let's consider the salad station of a restaurant. Many foodservice operations discount the importance of balancing the flavors and textures of salad greens with the flavors and textures of the oils and vinegars being used to dress them. Many do not realize that different oils have different flavors and that not all vegetable oils are created equal. Colors, flavors, textures and aromas all play a role in the assembling of a properly coordinated salad. Consider the vast array of vinegars available on the market; from the tart Balsamic to the sweet Rice vinegar and all the flavor combinations and levels of acidity in between. Consider the moderately flavored and hearty Romaine lettuce and the delicate mache leaf. Consider the sweetness and delicate consistency of hydroponic Boston lettuce and the moderately crisp texture and slightly nutty flavor of Kentucky grown Bibb Lettuce. Consider the moderate texture, earthy flavor and vibrant colors of lolla rossa and the flat, flavorless rusty looking red oak leaf. All these characteristics are the tip of the iceberg for a restaurant pantry line cook to consider. Yet this position is filled many times by an individual with limited experience. The position is treated as an entry level, yet all these considerations have to be taken into account for a simple salad that is going to be the first presentation that the customer sees and the first flavor combination that they are going to experience. The new employee should be tossing precooked pasta in a precooked sauce... make sure the pasta is drained. To say the least, Garde Manger work goes well beyond the final plate presentation. Starting with the initial determination of quality and ending with the final sprinkle of biased-cut chives on a plate, Garde Manger work is constant attention to detail. True Garde Manger Chefs have a distinct passion for their work. They are able to traverse the canyon between classical and modern cuisine, because in order to be successful in today's market they have to understand the fundamentals that today's cuisine is built on. Every culinary professional should understand this. There is no substitute for education and experience. A true Garde Manger has it all, including the ability to present beautiful plates and platters on an artistically arranged buffet accented with fruit, vegetable, tallow and ice carvings. Once again, easily the most versatile individual in a kitchen.

http://www.gardemanger.com/index.html