Food Show/Buffet Glazing

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Cold Buffet and Show Work Glazing

Applying a clear coat of aspic to a product to allow the preservation of the product for all the guests to appreciate takes knowledge, skill, and preparation. The aspic can enhance the presentation and flavor but if not done with care can be a major distraction to the plate or platter.

There are the classical forms of aspic made from scratch as outlined in the recipes below. In the modern kitchen clear gelatin is often made with gelatin powders or sheets with much care taken to keep the coating crystal clear and at the right consistency to allow for no drips or bubbles. To promote the clarity of the coating distilled water free of particles and bacteria that can refract light is used. Proper temperatures and an emphasis on working very clean are a must to keep from introducing bacteria into the product creating a cloudy glaze and limiting the life of the product.

Introduction to Gelatin

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