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Aspic
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==Preparation== [[File:Miskolc Kocsonyafesztival 10.jpg|thumb|Fish in aspic]] The preparation of pork jelly includes placing lean pork meat, trotters, rind, ears, and snout in a pot of cold water and letting it cook over a slow fire for three hours. The broth is allowed to cool, while also removing any undesirable fats. Subsequently, white vinegar and the juice of half an orange or lemon can be added to the meat so that it is covered. The entire mixture is then allowed to cool and gel. Bay leaves or chili can be added to the broth for added taste (the Romanian variety is based on garlic and includes no vinegar, orange, lemon, chili, bay leaves, etc.). However, there are many alternate ways of preparing pork jelly, such as the usage of [[celery]], [[beef]] and even pig [[bone]]s. [[Poultry]] jellies are made the same way as making pork jelly, but less water is added to compensate for lower natural gelatin content. Almost any type of food can be set into aspics, and almost any type of meat (poultry or fish included) can be used to make gelatin, although in some cases, additional gelatin may be needed for the aspic to set properly. Stock can be clarified with [[egg white]]s and then filled and flavored just before the aspic sets. The most common are pieces of meat, seafood, eggs, [[fruit]]s, or [[vegetable]]s. [[Veal]] stock (in particular, stock from a boiled [[Calf (animal)|calf's foot]]) provides a great deal of gelatin, so other types of meat are often included when making stock. Fish consommés usually have too little natural gelatin, so fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than the gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. Most fish stocks usually do not maintain a molded shape with their natural gelatin alone, so additional gelatin is added.<ref name="kitchenbook" /> Vegetables have no natural gelatin.<ref>{{Cite web|title=What's gelatin made of? {{!}} Library Answer Person|date=12 March 2007|url=https://blogs.library.duke.edu/answerperson/2007/03/12/gelatin/|access-date=2020-10-28|language=en-US|archive-date=2020-10-31|archive-url=https://web.archive.org/web/20201031184539/https://blogs.library.duke.edu/answerperson/2007/03/12/gelatin/|url-status=live}}</ref> However, [[pectin]] serves a similar purpose in culinary applications such as jams and jellies.
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