Tag: Aspic

According to culinarians, getting the gelatine ratio right is the single most important factor for achieving your desired dessert texture. If you've ever wondered "how much gelatine should I add" to get that ideal panna cotta or firm jelly, this guide will provide the clear ratios and techniques you need to succeed every time.

Around 8,000 years ago, prehistoric cave dwellers first discovered a primitive form of gelatin by boiling animal hides and bones to create a useful glue for tools and clothes. This unassuming start is a far cry from its ubiquitous presence today, and uncovering the origins of gelatin reveals a long and transformative history spanning millennia.

Historically used as a natural way to preserve cooked meat before modern refrigeration, jellied meat, also known as aspic, is made from protein-rich animal parts. Today, as wellness trends rise, many wonder: is jellied meat healthy, or is it a forgotten delicacy best left in the past?