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  2. Aspic - Wikipedia

    en.wikipedia.org/wiki/Aspic

    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 ...

  3. Starch gelatinization - Wikipedia

    en.wikipedia.org/wiki/Starch_gelatinization

    [citation needed] It is a common technique used by food industries to determine the pasting temperature, swelling capacity, shear/thermal stability, and the extent of retrogradation. Under controlled conditions, starch and distilled water is heated at a constant heating rate in a rotating bowl and then cooled down. The viscosity of the mixture ...

  4. Head cheese - Wikipedia

    en.wikipedia.org/wiki/Head_cheese

    Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. [1] Somewhat similar to a jellied meatloaf, [1] it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich.

  5. Gelatin - Wikipedia

    en.wikipedia.org/wiki/Gelatin

    citation needed] Gelatin production by geographical region [citation needed] In 2019, the worldwide demand of gelatin was about 620,000 tonnes (1.4 × 10 ^ 9 lb). [23] On a commercial scale, gelatin is made from by-products of the meat and leather industries. Most gelatin is derived from pork skins, pork and cattle bones, or split cattle hides ...

  6. Culinary advice through recipes have been printed in The ...

    www.aol.com/culinary-advice-recipes-printed...

    Her recipe for “Molasses pie” reads simply: “Two eggs beaten separately, ½ cup sugar, 1 tablespoon melted butter, ½ cup molasses, nutmeg. Pour into unbaked crust. Bake in moderate oven.”

  7. P'tcha - Wikipedia

    en.wikipedia.org/wiki/P'tcha

    The Encyclopedia of Jewish Food describes it as a delicacy made from one of the least expensive parts of the animal. [3] P'tcha. The Second Avenue Deli in Manhattan was one of the few Jewish restaurants in the United States that still served p'tcha, but does no longer. Given the small and dwindling customer base, p'tcha is made to order upon ...

  8. Jellied veal - Wikipedia

    en.wikipedia.org/wiki/Jellied_veal

    Jellied veal. Jellied veal (or veal brawn, Swedish: kalvsylta) [1] is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. [2] It is eaten cold from the fridge, often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. [3]

  9. Frumenty - Wikipedia

    en.wikipedia.org/wiki/Frumenty

    It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent [1]).

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