Welcome to Anagrammer Crossword Genius! Keep reading below to see if aspics is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on aspics.
aspics
Searching in Crosswords ...
The answer ASPICS has 16 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word ASPICS is VALID in some board games. Check ASPICS in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of aspics in various dictionaries:
noun - savory jelly based on fish or meat stock used as a mold for meats or vegetables
noun - a venomous snake
ASPICS - Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gela...
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Dictionary Clues |
|---|
| A savoury jelly made with meat stock, set in a mould and used to contain pieces of meat, seafood, or eggs. |
| Aspics might refer to |
|---|
| Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States or gelatin salads elsewhere. * When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid. * Almost any meat, poultry, or fish can be used to make gelatin. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. * Vegetables and fish stocks need gelatin to maintain a molded shape. |