Monday, November 9, 2009

Kosher Aspic for Culinary Salons

CKCA Pastry Chef Mark Hellermann gave a short presentation as Kosherfest about the use of Kolatin gelatin for aspic preparations. Aspic these days is used mostly to preserve foods during culinary competitions. But it used to be a very Jewish food, served as an appetizer, often with fish.

Here is Chef Hellermann's presentation.

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