secret300@lemmy.sdf.org to 196@lemmy.blahaj.zone · 18 days agoMeal fit for a rulefiles.catbox.moeimagemessage-square17fedilinkarrow-up1184arrow-down16
arrow-up1178arrow-down1imageMeal fit for a rulefiles.catbox.moesecret300@lemmy.sdf.org to 196@lemmy.blahaj.zone · 18 days agomessage-square17fedilink
minus-squareummthatguy@lemmy.worldlinkfedilinkEnglisharrow-up15·18 days agoSavory jellies, or aspics, are a thing we have been trying to erase from our collective memory.
minus-squaregilarelli@jlai.lulinkfedilinkarrow-up8arrow-down1·18 days agoTry this one and we will see if you still have this opinion:
minus-squareSchmoo@slrpnk.netlinkfedilinkarrow-up8·18 days agoEvery one of these recipes that involve gelatin would be better without the gelatin.
minus-squareummthatguy@lemmy.worldlinkfedilinkEnglisharrow-up3·18 days agoInteresting. I’m used to that configuration with a bacon wrap and cheese topping in a muffin tin, so I can’t say I’m entirely dissuaded. But what of the jelly? How is it flavored?
minus-squaregilarelli@jlai.lulinkfedilinkarrow-up4·18 days agoUsually it’s chicken broth flavored, kind of a subtle taste. The gelatin is mainly used to stick the egg and the ham together.
minus-squareWhatsHerBucket@lemmy.worldlinkfedilinkarrow-up2·18 days agoThis looks fantastic! Happen to have a recipe, or more info? :)
minus-squaregilarelli@jlai.lulinkfedilinkarrow-up3·18 days agoWe call them “œufs en gelée” (if you can read a recipe in french) but I guess you can find english recipes with “egg in aspic”
minus-squarevolvoxvsmarla @lemm.eelinkfedilinkarrow-up5·18 days agoYou’ve never been to a slav supermarket, have you?
minus-squareummthatguy@lemmy.worldlinkfedilinkEnglisharrow-up2·18 days agoUm, no. Are these particularly common and sought after?
Savory jellies, or aspics, are a thing we have been trying to erase from our collective memory.
Try this one and we will see if you still have this opinion:
Every one of these recipes that involve gelatin would be better without the gelatin.
No 😠
Interesting. I’m used to that configuration with a bacon wrap and cheese topping in a muffin tin, so I can’t say I’m entirely dissuaded. But what of the jelly? How is it flavored?
Usually it’s chicken broth flavored, kind of a subtle taste. The gelatin is mainly used to stick the egg and the ham together.
This looks fantastic! Happen to have a recipe, or more info? :)
We call them “œufs en gelée” (if you can read a recipe in french) but I guess you can find english recipes with “egg in aspic”
You’ve never been to a slav supermarket, have you?
Um, no. Are these particularly common and sought after?