Aspic - Savory Meat Jelly Appetizer - 冷盘开胃菜

Savory jelly - or aspic - used to be quite popular worldwide. In Asian culture it was often served at wedding banquets as the meal starter in 10-course dinners. In recent years this dish seems to have been forgotten and is not being served much. I hope to see a revival of this lost favorite.
INGREDIENTS
2 cups (470 ml) meat stock
2 pkg (14 g) gelatin
Assortment of meat (chicken, beef, or seafood)
Quail eggs
Music: Autumn Day, Creative Commons Music by Kevin MacLeod
#Holodets #piftie #russianmeatjelly #Kholodets

[@adamv4951]

That looks incredibly delicious. I have never had aspic before but I can tell from your presentation that I would really enjoy it. Thank you for the wonderful video. I will be making this soon.

[@WorldWokKitchen]

I love aspic. Thi osne looks so decorative. Thank you for sharing. Happy day everyone

[@anilrane6334]

Very good presentation

[@zh9931]

Wonderful!!!

[@FineArtofCooking]

Glad you like it! Thank you.

[@cookwithevevoon2518]

Yum2..

[@macawlovers1964]

I’m here because I had a clue for “jellied garnish” come up in a crossword. The answer of course was Aspic, which I had no idea what that was. Thank you for the informative video.

[@FineArtofCooking]

Thank you my friend for the nice comment and feedback. I'm glad you found my recipe helpful. ❤️🍄💖🍚❤️

[@smileitsjustagame2937]

Very interesting, in America many people made aspic to preserve their leftovers and impress people. There are cookbooks with hilarious pictures of aspic cakes

[@FineArtofCooking]

Hello friend, thank you for this nice comment. Yes, aspic has become a rare food in recent years. What a pity, it's a great recipe.

[@wendytan537]

hi,do you have a recipe for nyonya bakchang.I like nyonya chang and would like to learn from you .thank you .

[@FineArtofCooking]

Thank you for the suggestion. I will add bakchang in my future video list.

[@r11hno]

like 7 looks delecious with a full view as always keeping the support strong and active - hope you have a great weekend - we are always looking to build strong friendships so we can all help one another in building our channels

[@FineArtofCooking]

Thank you Naomi. The feeling is mutual.

[@user-gy6wu9bq5o]

Классное заливное,я бы вместо крабовых палочек положила бы белую рыбу!Спасибо за видео

[@FineArtofCooking]

Спасибо за предложение. Попробую рыбу тоже.

[@joyhon6455]

Will aspic dissolve to liquid after heat up?

[@FineArtofCooking]

Yes, it will gradually melt if left in warm temperature. It should be stored in refrigerator.

[@enkaerilogan2709]

next time use fish stock because you are using seafood