provide enough gelatin — or from a double fish stock The stocks are clarified with egg whites and chopped meat or fish, then filled and flavored just before they set Aspics should be firm enough to be cut as necessary, but quivery and tender in the mouth, not rubbery When made to coat a terrine or whole portion of meat, or to bind chopped meat together, they must be firmer, around 10–15% gelatin, so that they don’t run off the food or crumble Fish jellies and aspics are especially delicate due to the low melting temperature of fish gelatin; they and their plates should be kept distinctly cold to prevent premature melting A homely version of the meat aspic is boeuf à la mode, a pot roast braised in stock and wine along with a veal foot, then sliced and embedded in the strained jelly made by the cooking liquid Chauds-froids are meat or fish jellies that include cream Food Words: Gel, Gelatin, Jelly Gel and jelly, words for a fragile solid that is largely water, and gelatin, the name of the protein that can gel water into a solid, all come from an Indo-European root meaning “cold” or “to freeze.” The jelly maker freezes liquids with molecules instead of icy temperatures Other Jellies and Gelées; Manufactured Gelatins The first jellies were meat and fish dishes, but cooks soon began to use animal gelatins to set other ingredients into pleasing solids, especially creams and fruit juices, and prepared gelatin became a standard ingredient for the pastry cook, who also uses it to give a melting firmness to some mousses, whipped creams, and pastry creams The most familiar jellies in the United States today, both made from manufactured gelatin powders, are sweet, fruit-flavored, fluorescently colored ... freeze.” The jelly maker freezes liquids with molecules instead of icy temperatures Other Jellies and Gelées; Manufactured Gelatins The first jellies were meat and fish dishes, but cooks soon began to use animal gelatins to set...Gel and jelly, words for a fragile solid that is largely water, and gelatin, the name of the protein that can gel water into a solid, all come... cooks soon began to use animal gelatins to set other ingredients into pleasing solids, especially creams and fruit juices, and prepared gelatin became a standard ingredient for the pastry cook, who also uses it to give a