Editing Aspic (section)

==Uses==
Aspic jelly may be colorless (white aspic) or contain various shades of [[amber]]. Aspic can be used to protect food from the air, to give food more flavor, or as a decoration.<ref>{{Cite book|last=Gisslen|first=Wayne|title=Professional Cooking, 6th edition|date=March 2006|publisher=John Wiley and Sons|isbn=978-0-471-66376-8|location=Hoboken, New Jersey|page=849}}</ref> It can also be used to encase meats, preventing them from becoming spoiled. The gelatin keeps out [[air]] and [[bacteria]], keeping the cooked meat or other ingredients fresh for longer.<ref>{{cite web|date=April 30, 2010|title=Aspic Aspirations|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/30/aspic|access-date=October 10, 2010|publisher=The Guardian (U.K.)|archive-date=October 3, 2019|archive-url=https://web.archive.org/web/20191003105516/https://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/30/aspic|url-status=live}}</ref> There are three types of aspic: delicate, sliceable, and inedible.<ref>{{cite web|title=Aspic:Textures and Facts|url=http://www.gardemanger.com/aspic3.html|archive-url=https://web.archive.org/web/20101113151342/http://www.gardemanger.com/aspic3.html|archive-date=13 November 2010|access-date=October 10, 2010|publisher=Garde Manger}}</ref> The delicate aspic is soft. The sliceable aspic must be made in a [[Terrine (food)|terrine]] or in an aspic mold. It is firmer than the delicate aspic. The inedible aspic is never for consumption and is usually for decoration. Aspic is often used to glaze food pieces in food competitions to make the food glisten and make it more appealing to the eye. Foods dipped in aspic have a lacquered finish for a fancy presentation.<ref name="kitchenbook">{{Cite book|last=Ruhlman|first=Michael|url=https://archive.org/details/isbn_9780743299787|title=The Elements of Cooking: Translating the Chef's Craft for Every Kitchen|author2=Anthony Bourdain|date=November 2007|publisher=Simon and Schuster|isbn=978-0-7432-9978-7|location=New York, New York|url-access=registration}}</ref> Aspic can be cut into various shapes and be used as a garnish for deli meats or [[Pâté|pâtés]].<ref>{{Cite book|last=Nenes|first=Michael|title=American Regional Cuisine, 2nd edition|date=March 2006|publisher=Art Institute|isbn=978-0-471-68294-3|location=Hoboken, New Jersey|page=547}}</ref>