Aspic is a culinary preparation that involves creating a savory gelatinous substance by using meat or fish stock as a base. It is traditionally made by simmering bones, meat, and aromatic ingredients to extract their flavors and collagen, which gives the liquid a gel-like consistency when cooled. Aspic is often used as a setting agent, allowing ingredients such as meats, vegetables, or seafood to be suspended in the jelly-like matrix, creating an elegant and visually appealing dish. It is commonly served chilled or at room temperature and can be found in various forms, ranging from individual molded portions to larger terrines or pâtés. Aspic adds both texture and flavor to dishes, making it a versatile component in classic and contemporary cuisine.

Ορισμός και σημασία του "aspic"στα αγγλικά

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