Garde Manger Presentations 12-03-08

• Aspic: savory jelly traditionally produced by reducing a well made double consomme



• Use in proper concentrations; thinner and delicate for cut food glazing; thicker and sturdier for covering platters and centerpieces

Another Garde Manger Presentation Day

Presentation mirrors from todays Garde Manger Class.

Very nice aspic technique.

In classical cuisine aspic preparation called for an extremely gelatinous stock, commonly based on calves shank and feet added to the stock. More common today is the use of powdered or leaf gelatine to re-enforce a clarified stock. This gives us color, strength and shine.

Origin of aspic use was as means of preservation. Today we use it for presentation.

Garde Manger Platters 6-20-08

The next class of Garde manger students and their platter presentations.

Food has been coated in aspic gelee and arranged with an eye towards balance of colors, shapes and textures.