# Anyone still like / make aspic? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [February 15, 2023, 3:06pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834 "2023-02-15T15:06:03Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [February 15, 2023, 3:06pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/1 "2023-02-15T15:06:03Z")
I made Chicken Piccata last night for a romantic VD dinner with Mrs. solost. In my version of Piccata I take homemade bone broth and reduce it to about 1/4 of its original volume to make the sauce. I had a little reduced broth left over, maybe less than a cup, so I put it in a container and refrigerated. When I make broth I don’t bother straining it too much, I just run it through a spaghetti strainer, so being reduced broth from the bottom of the pot, it had plenty of little chicken bits in it. This morning it had very much turned into chicken aspic the consistency of jello, so I thought, hmmm, let’s find some crackers. Unfortunately the only crackers I could find in the house were these herb seed crackers that were a little too strongly flavored for this purpose, but still, the aspic on crackers made for some tasty brunchy appetizers. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 15, 2023, 7:41pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/2 "2023-02-15T19:41:23Z")
I don’t make it, but I always partake of it when I’m at my parents’ and mom has one in the fridge. She does a Polish version with (usually) chicken, peas, and carrots. Served with some vinegar and a slice or two of hearty Polish rye, and it’s a welcome treat. Most people I know think it’s absolutely revolting. More for me! It looks a lot like this: [![](https://www.everydayhealthyrecipes.com/wp-content/uploads/2022/12/meat-jelly.jpg) ](https://www.everydayhealthyrecipes.com/wp-content/uploads/2022/12/meat-jelly.jpg) ---
**Author:** ![teelabrown](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/teelabrown/32/8412_2.png) [@teelabrown](https://boards.straightdope.com/u/teelabrown)\ **Post date:** [February 15, 2023, 8:36pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/3 "2023-02-15T20:36:58Z")
I like aspic, especially if it’s a well-flavored meat stock with a little port or sherry in it, and has bits of meat embedded in it. I like when leftover roast or steamed chicken has gelled in its own juice. That jelly is pure flavor! ---
**Author:** ![Ponch8](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ponch8/32/9883_2.png) [@Ponch8](https://boards.straightdope.com/u/Ponch8)\ **Post date:** [February 15, 2023, 8:46pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/4 "2023-02-15T20:46:35Z")
That picture looks disgusting. It reminds me of leftover jarred gefilte fish after being refrigerated. The liquid gels a bit in the refrigerator, and you get this disgusting snot-like garbage all over the gefilte fish loaf. (Not that jarred gefilte fish is that great to begin with, but I’ll tolerate it during a Passover seder.) ---
**Author:** ![Tamerlane](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tamerlane/32/7602_2.png) [@Tamerlane](https://boards.straightdope.com/u/Tamerlane)\ **Post date:** [February 15, 2023, 8:51pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/5 "2023-02-15T20:51:42Z")
The [only version I’m familiar with](https://www.youtube.com/watch?v=CVb2tnFN5AA). I like that one, but I think I would have a textural aversion to the more traditional types 🙂. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [February 15, 2023, 8:53pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/6 "2023-02-15T20:53:04Z")
> [@pulykamell](#): > > It looks a lot like this: > [@Ponch8](#): > > That picture looks disgusting. It reminds me of leftover jarred gefilte fish after being refrigerated. The liquid gels a bit in the refrigerator, and you get this disgusting snot-like garbage all over the gefilte fish loaf. I think that pic looks delicious! > [@teelabrown](#): > > I like when leftover roast or steamed chicken has gelled in its own juice. Me too! I bet a Venn diagram of people who are disgusted by gelled collagen in meat dishes and people who are disgusted by raw oysters would almost be a straight circle. i love raw oysters, but whenever I’m out to dinner with Mrs. solost and order them she says “ewwwww…they look like _ **snot** _”. I also love Uni (sea urchin sushi) which has a texture that turns a lot of people off. It’s like fishy-flavored pudding. Yum. [![](https://i0.wp.com/www.sushifaq.com/wp-content/uploads/2011/09/uni-sea-urchin.jpg?resize=275%2C197&ssl=1) ](https://i0.wp.com/www.sushifaq.com/wp-content/uploads/2011/09/uni-sea-urchin.jpg?resize=275%2C197&ssl=1) ---
**Author:** ![Tamerlane](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tamerlane/32/7602_2.png) [@Tamerlane](https://boards.straightdope.com/u/Tamerlane)\ **Post date:** [February 15, 2023, 8:55pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/7 "2023-02-15T20:55:08Z")
> [@solost](#): > > bet a Venn diagram of people who are disgusted by gelled collagen in meat dishes and people who are disgusted by raw oysters would almost be a straight circle Yessss. I despise raw oysters. I would like to try Oysters Rockefeller someday. But only off someone else’s plate - I wouldn’t risk getting a whole entree for myself. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [February 15, 2023, 9:14pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/8 "2023-02-15T21:14:21Z")
I’m not revolted by aspic and would slurp it up but I think I’d rather use it as an ingredient in something else. ---
**Author:** ![teelabrown](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/teelabrown/32/8412_2.png) [@teelabrown](https://boards.straightdope.com/u/teelabrown)\ **Post date:** [February 15, 2023, 9:28pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/9 "2023-02-15T21:28:06Z")
Here’s one way it’s used as an ingredient: Cold chopped aspic is mixed in with the ground meat and seasonings that form the inside of a Chinese soup dumpling. Then, when the dumpling is steamed, the aspic melts and forms soup inside the dumpling skin. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [February 15, 2023, 10:07pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/10 "2023-02-15T22:07:05Z")
Oh, that is genius. Want me some soup dumplings now 😋 ---
**Author:** ![FlikTheBlue](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fliktheblue/32/10972_2.png) [@FlikTheBlue](https://boards.straightdope.com/u/FlikTheBlue)\ **Post date:** [February 16, 2023, 3:37am UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/11 "2023-02-16T03:37:03Z")
> [@solost](#): > > I bet a Venn diagram of people who are disgusted by gelled collagen in meat dishes and people who are disgusted by raw oysters would almost be a straight circle. i love raw oysters, but whenever I’m out to dinner with Mrs. solost and order them she says “ewwwww…they look like _ **snot** _”. > > I also love Uni (sea urchin sushi) which has a texture that turns a lot of people off. It’s like fishy-flavored pudding. Yum. I like uni and raw oysters. I like plain gelled collagen, but I don’t like it with stuff in it. It’s more an appearance than texture thing for me. I like the smooth clear appearance of the gelatin, and adding stuff ruins that. ---
**Author:** ![Snooooopy](https://avatars.discourse-cdn.com/v4/letter/s/ee7513/32.png) [@Snooooopy](https://boards.straightdope.com/u/Snooooopy)\ **Post date:** [February 20, 2023, 5:37pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/12 "2023-02-20T17:37:45Z")
Well, you know, that’s how I used to like to eat my larks’ tongues. But these days I’m more likely to steam them, or maybe add them to an omelette. It’s important to mix things up a bit. ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [February 21, 2023, 7:32am UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/13 "2023-02-21T07:32:46Z")
> [@Ponch8](#): > > That picture looks disgusting. It reminds me of leftover jarred gefilte fish after being refrigerated. The liquid gels a bit in the refrigerator, and you get this disgusting snot-like garbage all over the gefilte fish loaf. (Not that jarred gefilte fish is that great to begin with, but I’ll tolerate it during a Passover seder.) This. It reminds me of p’tcha ([calves’ foot jelly](https://en.wikipedia.org/wiki/P'tcha)), an Ashkenazi Jewish nightmare food we’ve been trying to suppress for almost a century. ---
**Author:** ![Pardel-Lux](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pardel-lux/32/20182_2.png) [@Pardel-Lux](https://boards.straightdope.com/u/Pardel-Lux)\ **Post date:** [February 21, 2023, 9:35am UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/14 "2023-02-21T09:35:46Z")
> [@solost](#): > > […] disgusted by raw oysters would almost be a straight circle Interesting what meanings the word straight can adopt. Aspic and gelatine are fine, but I seldom do it. Sometimes it happens spontaneously in the fridge, and I go: “Ah, OK”, take some rye bread and butter and eat it. With salt, and chives, or horse radish, mostly. ---
**Author:** ![Amikejo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/amikejo/32/13637_2.png) [@Amikejo](https://boards.straightdope.com/u/Amikejo)\ **Post date:** [February 21, 2023, 10:39am UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/15 "2023-02-21T10:39:02Z")
If it’s anything like холодец (holodets), then no, I don’t like it. At all. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [February 21, 2023, 12:45pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/16 "2023-02-21T12:45:45Z")
When i make chicken broth, it usually gels in the fridge. But i use it as broth, i don’t eat it as a gelatin. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [February 21, 2023, 12:47pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/17 "2023-02-21T12:47:24Z")
I love eating raw oysters, but I’ve never had aspic. I haven’t avoided it, just never had the opportunity. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 21, 2023, 1:01pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/18 "2023-02-21T13:01:33Z")
It is exactly like that. ---
**Author:** ![Amikejo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/amikejo/32/13637_2.png) [@Amikejo](https://boards.straightdope.com/u/Amikejo)\ **Post date:** [February 21, 2023, 1:17pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/19 "2023-02-21T13:17:02Z")
Tastes like cold mucus with crunchy blood clots. Brrrr. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [February 21, 2023, 5:50pm UTC](https://boards.straightdope.com/t/anyone-still-like-make-aspic/979834/20 "2023-02-21T17:50:44Z")
I like raw oysters. I _love_ raw oysters. But I don’t like aspic. I remember watching an old British Bake-off show where Paul Hollywood was using gelatin to fill the gaps in a meat pie. Yuck. And I have always hated the gelatin you got in canned hams. Rinse that crap right off.