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Old 11-12-2011, 07:41 AM   #1
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Has anyone used gluc to make an aspic type dish?

My grandmother made this one years and years ago with tuna, celery, onions and it was in a lemon gelatin base. Sounds gross but it was good lol.
I'm wondering if gluc and water with some lemon juice would work in place of the gelatin. She made a big batch of this in a loaf pan and it would get solid enough to slice and serve on a lettuce leaf for her ladies luncheons.
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Old 11-12-2011, 09:11 AM   #2
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Originally Posted by Dottie View Post
My grandmother made this one years and years ago with tuna, celery, onions and it was in a lemon gelatin base. Sounds gross but it was good lol.
I'm wondering if gluc and water with some lemon juice would work in place of the gelatin. She made a big batch of this in a loaf pan and it would get solid enough to slice and serve on a lettuce leaf for her ladies luncheons.
Dottie, I don't think it will work unless you add in lime water or something like that. (I can't quite remember.) The thickest gluc gel I've ever made did sit in the bottom of a container in the fridge, looking for all the world like an aspic, but if I put the container at a tilt and let it set a few minutes, the gluc gel began to readjust itself, slowly moving down and leveling out again. It just won't quite solidify and stay there! I think you'll have to use real gelatin.

But I don't think that sounds awful at all! My mother had a recipe that used lime gelatin, and I remember it had a bit of vinegar in the mix, and contained finely sliced radishes and green onions and I can't quite remember what else, and it was so good. Very refreshing gelatin salad in the hot summertime.
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Old 11-12-2011, 10:28 AM   #3
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hahaha reminds me of The Blob with Steve McQueen
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Old 11-12-2011, 10:33 AM   #4
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hahaha reminds me of The Blob with Steve McQueen
Kinda' that! ^ ^ ^

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Old 11-12-2011, 08:17 PM   #5
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why is gelatin a problem? it wouldn't have anything like the traditional texture without it. one of the primary characteristics of gelatin is how it melts in your mouth while you are eating something. gluc wouldn't do that.
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