Recipes included are:
Aspic
Recipe By : Chef Duane Alberico
Amount
Ingredient
1 Gal
Consomme -- Clear, Flavorful
Gelatin Sheets
Method
-
Take a small amount of the consomme (2oz.)
in a glass container and let it set up in the frig. to see how stiff the
natural gelatin will make it.
-
Then you will add bloomed sheets of gelatin,
well squeezed, into the consomme.
-
Let them dissolve and repeat gelatin test
in step #1 to determine if it is going to be stiff enough for your particular
use.
-
The stiffest it would need to be would be
60 sheets to a gallon. This would make the aspic very very stiff for use
in pate en croute to fill the space between the pate and crust.
-
When adding gelatin to coat a food product
for flavor and shine, the aspic should be just stiff enough so that when
the product is eaten the warmth of your mouth will melt the aspic, without
having to chew through it.
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Aspic
Color Sheets
Recipe By : Chef Duane Alberico
Amount
Ingredient
*****Orange
3 1/2 Oz
Pimento -- Chop Fine
6 Oz
Hot Water
1 Oz
Powdered Gelatin
*****Yellow
3 1/2 Oz
Hard Boiled Yolks -- ~7 Eggs
6 Oz
Hot Water
1 Oz
Powdered Gelatin
*****Green #1
3 1/2 Oz
Peas -- Chopped
6 Oz
Hot Water
1 Oz
Powdered Gelatin
*****Green #2
3 1/2 Oz
Parsley -- Chopped
8 Oz
Hot Water
1 Oz
Gelatin
*****Red
3 Oz
Tomato Paste
6 1/2 Oz
Water
1 Oz
Gelatin
*****Dark Red
2 Tbsp
Paprika
8 Oz
Hot Water
1 Oz
Gelatin
*****Brown
3 Tbsp
Kitchen Bouquet
9 Oz
Hot Water
1 Oz
Gelatin
*****Black
3 1/2 Oz
Trufflette -- Chopped
6 Oz
Hot Water
1 Oz
Gelatin
*****Purple #1
3 1/2 Oz
Red Cabbage -- Chopped Fine
5 Oz
Hot Water
1 Oz
White Vinegar
1 Oz
Gelatin
*****Purple #2
3 1/2 Oz
Red Cabbage -- Chopped Fine
5 Oz
Hot Milk
1 Tsp
Baking Soda
1 Oz
Gelatin
*****Purple #3
3 1/2 Oz
Red Cabbage -- Chopped Fine
5 Oz
Hot Water
1 Tsp
Baking Soda
1 Oz
Gelatin
Method
-
Bloom the gelatin with cold water.
-
After the gelatin is bloomed, place the ingredients,
bloomed gelatin, and the 6 oz. of hot water in blender and blend well.
-
Place in a container and let sit 24 hours
under refrigeration. (this will dissipate the bubbles from the blending
process)
-
The next day, chop and place in double boiler
to re-melt slowly.
-
Carefully pour onto slightly oiled plastic
1/2 sheet trays and store in refrigerator on level surface.
-
After they solidify on the trays, they are
ready to be used to decorate Chaud-Froid trays or Dummy pieces.
-
Some colors can keep for up to two weeks,
others will fade, lighten, or become blotchy.
Hardy Colors (keep 1 week or
more)
-
yellow
-
green 1 and 2
-
red and dark red
-
brown
-
purple 1
Other colors may be made ahead of time but
not more than 3 days.
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Chaud-Froid
Classical
Recipe By : Chef Duane Alberico
Amount
Ingredient
10 Oz Flour
8 Oz Butter
1 Gal Milk
8 Oz Powdered Gelatin
Method
-
Put 1/2 gal milk into a stainless steel bowl,
sprinkle in the gelatin and whisk lightly so not to make bubbles. Let it
bloom.
-
In a sauce pot big enough to hold everything
at the end, make a white roux by melting the butter and whisking in the
flour. Let it cook while stirring for 2 minutes.
-
Add 1 qt. of cold milk into the roux, whisk
and heat to a simmer. When it gets thick add the other quart, bring to
a simmer again while whisking. It should be smooth.
-
Put the bloomed gelatin mixture over a double
boiler, Dissolve while moving constantly with a rubber spatula. Don't let
it get over 110'F.
-
Add gelatin mix to the white sauce. Blend
together and strain through a small holed china cap into a stainless steel
Bain Marie. Place plastic wrap directly on the surface of the chaud-froid
and also over the container. Place in the walk-in until ready for use.
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Chaud-Froid
For Trays To Decorate
Recipe By : Chef Duane Alberico
Amount
Ingredient
1 1/2 Qt
2% Low-Fat Milk
3 1/2 Oz
Powdered Gelatin
Method
-
Place milk in a med. stainless steel bowl,
sprinkle in the gelatin while whisking lightly, let set for 5 minutes.
-
Place over a slow double boiler, stir constantly
with a rubber spatula until dissolved but don't let the mix get above 110'F.
-
Pour into a stainless steel pitcher, place
on the shelf above the stove for 20 min.
-
Take a room temperature stainless steel tray
into the walk-in. Place on a level surface. Skim the scum on the surface
of the Chaud-froid in the pitcher and then pour the contents slowly onto
the stainless steel tray. Use it all. Allow the tray to set for 30 minutes
then wrap with plastic tightly without touching the chaud-froid until you
are ready to use it.
NOTES : This recipe make 1 sheet pan size s/s
trays worth of chaud-froid.
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Dummy
Display Mix
Recipe By : Chef Duane Alberico
Amount
Ingredient
1 Can
Instant Mashed Potatoes -- #10 Can
12 Oz
Powdered Gelatin
1 Gal
Hot Water
1/2 Gal
Cold Water
Method
-
In a bowl, soak gelatin in cold water for
10 minutes.
-
Place over double boiler and heat to 100'F
to dissolve gelatin, stirring.
-
Put instant mashed potato in machine 20qt.
mixing bowl. Add hot tap water while whipping.
-
Add dissolved gelatin and mix until smooth.
-
Shape immediately.
-
Refrigerate to set then coat and decorate.
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Smoked
Turkey Aspic And Vegetable Terrine
Recipe By : Chef Duane Alberico
Amount
Ingredient
Vegetable Prep
2 1/2 C
Butternut Squash -- Mini Melon Balled
2 1/2 C
Carrot -- 1/4-Inch Dice
2 1/2 C
Cauliflower Florets
2 1/2 C
Broccoli -- Blanched Whole
*********
As needed
Smoked Turkey Aspic -- 110'F
Method
-
Blanch and shock all vegetables. Keep broccoli
whole while blanching and break down into florets after shocking.
-
Line 2 terrines with soft butter and then
plastic (no wrinkles).
-
Lay pattern of carrot at bottom of terrine
leaving a little space between each piece keeping the entire pattern symmetrical.
-
Gently fill with 110' aspic till just above
the carrots, cool to harden.
-
Place next layer and repeat aspic procedure.
The layers from bottom to top are:
-
carrot
-
broccoli
-
squash
-
cauliflour
Most importantly:
The aspic must be 110' to allow it to
adhere to the layer underneath yet not completely destroy pattern of previous
vegetable.
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Water
Aspic To Cover Chaud-Froid Work
Recipe By : Chef Duane Alberico
Amount
Ingredient
30 Ea
Gelatin Sheets
1 1/2 Qt
Water
Method
-
Bloom gelatin in cold water.
-
Gently heat the water to no more than 110'F
in double boiler and dissolve. (use a spoon for stirring so as not to create
air bubbles).
-
As soon as gelatin is dissolved, place in
pitcher and store in warm area.
-
Now ready for use to cover Chaud-Froid Work.
NOTES : Sheet gelatin is used for this
process rather than powdered because the sheet gelatin is more pure thus
clearer.
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