Substitute pig trotter for powdered gelatine in an aspic
I'm intending to make a raised game pie, which involves making aspic from the stock.
The recipe says to make 1 pint of stock from the game bones and trimmings, herbs, root vegetables, and to whisk in a 0.4oz sachet of powdered gelatine before chilling the stock.
However I'm aware that the traditional method of producing savoury jelly for pies is to use pig's trotters.
How many pig's trotters should I use to produce 1 pint of aspic for a pie? Is there anything I should know that I might not have thought of?
Best Answer
I think the biggest problem is your not going to be able to judge how much gelatin any given pigs foot is going to produce, hence the recipe calling for extracted gelatin to sort of foolproof the recipe. But if your going to try and make it with just the pig's feet I would suggest having a look at this recipe here for "Trotter gear"
http://www.seriouseats.com/recipes/2011/03/recipe-for-a-healthy-jar-of-trotter-gear.html
Anything coming from Fergus Henderson is going to be awesome. It recommends 6 feet and that recipe produces a pot's worth of stock so I think that will suffice for you.
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How do you make gelatin from pigs trotters?
Have your butcher split the pig's feet and cover them with cold water and the aromatics. I cook mine in a pressure cooker which is not only faster it produces a nice clear gelatin. Bring the pressure to high and then reduce it to low. Cook at low pressure for about 45 minutes before removing from the heat.What do you put in aspic?
Celery, carrots and onions make for the perfect aspic. Herbs: You can use any fresh herbs that you like. I love fresh dill and parsley. Other Flavoring: Sometimes I pop a couple bay leaves into the broth (make sure to remove them before letting the gelatin set).What can I use instead of aspic?
Unflavored gelatin will have basically the same mechanical properties as aspic, as long as the gelatin concentration is roughly the same (1/2 tbsp of dry gelatin will set about a cup of liquid).What is aspic made out of?
aspic, savoury clear jelly prepared from a liquid stock made by simmering the bones of beef, veal, chicken, or fish. The aspic congeals when refrigerated by virtue of the natural gelatin that dissolves into the stock from the tendons; commercial sheet or powdered gelatin is sometimes added to ensure a stiff set.Super Easy Chinese Braised Pork Trotter (Leg) Recipe 卤豬脚 Chinese Pork • One Pot Recipe
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