Talk:Aspic

message: "Aspic is a dish..."
"Aspic is an ingredient, not a dish"  —Preceding unsigned comment added by 66.159.214.137 (talk) 05:06, 7 December 2009 (UTC)
thread_title: Another contradiction

message: what is Veal stock ?  — Preceding unsigned comment added by 5.12.73.166 (talk) 16:12, 11 February 2014 (UTC)
replies: text: Broth made out of veal. Nakonana (talk) 16:24, 25 April 2023 (UTC)
thread_title:  Veal stock 

message: I added Cukor's 1933 film Dinner at Eight to the list of aspic in popular culture.  —Preceding unsigned comment added by 79.97.217.134 (talk) 21:55, 11 January 2010 (UTC)
thread_title:  addition 

message: The article states, "... and could coat cooked meat to keep it from spoiling by sealing it from the air."
This assertion is not supported in medieval cookbooks, including "Le Viandier".  None of the medieval recipes I've seen for meat jellys make any mention about the preservation of meat.  The usual emphasis is on presentation (the color of the jelly & the arrangement and variety of meats included).
Aspics may be used modernly to preserve meats, but this was not true during the medieval period.
--Doc 21:35, 11 December 2006 (UTC)
thread_title: Historical Inaccuracy

message: The article requests a citation for the recipe for aspic in the Viandier de Taillevent.  The recipe can be read at http://www.medievalcookery.com/cgi/display.pl?via:70 and can be seen in Prescott's translation at http://www.telusplanet.net/public/prescotj/data/viandier/viandier425.html (recipe number 70).
It is also discussed in some detail in Terence Scully's translation, "The viandier of Taillevent: an edition of all extant manuscripts", University of Ottawa Press, 1988, p 125. http://books.google.com/books?id=-a8P7LvJEvUC&pg=PA125
I'll try to add the latter as a citation for this.
--Doc (talk) 15:59, 14 January 2011 (UTC)
thread_title:  Viandier citation 

message: wondering about average calories, saturated fat, etc.
I wondered the same thing reading through this. Needs to be added. EmGaGa (talk) 10:04, 27 October 2020 (UTC)
thread_title:  nutritional content ? 

message: According to dict1 aspic is:"a transparent jelly made from animal bones that is used in cold savoury foods"
According to dict2 aspic is:
a "clear jelly which food can be put into when it is being served cold"
 
However, the Cambridge definition is more precise because it says about savoury foods, which is - in my opinion - an important stipulation.
In other words, aspic is simply a savory jelly. Of course, you can put into aspic whatever you want to make a dish like "chicken in aspic" etc. 85.193.218.178 (talk) 13:53, 7 August 2017 (UTC)
thread_title:  The article is misleading. 

message: Article states that the broth contains gelatin, but mightn't gelatin become liquid when heated? If so, the gelatin and broth may be the same substance. CheerLogs (talk) 02:26, 6 November 2020 (UTC)
thread_title:  Broth and gelatin in Romania  

message: There appears to be a typo in this section that blurs its meaning. "Variants range from one served in a dish with lot or rather delicate gelatin..." In context, the sentence indicates that there are a range of dishes with varying ratios of gelatin to other ingredients. CheerLogs (talk) 03:00, 6 November 2020 (UTC)
thread_title:  Croatia variations 

message: Aside from the tone, a lot of the information needs better sourcing.
And leaky gut is not an actual condition. 76.67.59.157 (talk) 03:36, 6 May 2022 (UTC)
thread_title:  Health Benefit tone needs work 

message: If someone wants to add information on the Japanese version of aspic which is usually made of fish:
https://ja.wikipedia.org/wiki/煮こごり
Unfortunately, I don't speak Japanese and thus can't add information on it myself. Nakonana (talk) 16:34, 25 April 2023 (UTC)
thread_title:  Japanese version