{"id":6817,"date":"2018-09-19T20:13:17","date_gmt":"2018-09-20T00:13:17","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=6817"},"modified":"2018-12-31T15:29:11","modified_gmt":"2018-12-31T20:29:11","slug":"the-case-for-kholodets","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=6817","title":{"rendered":"The Case for Kholodets"},"content":{"rendered":"

Instagram Post 9\/19\/2018 <\/h4>\n

(Click on any image to view it in high resolution.)<\/em>
\n\"\"<\/a>
\nWhen I was a kid my mother would stash a can of Campbell\u2019s consomm\u00e9 in the refrigerator until its contents congealed \u2013 her attempt at Cordon Bleu cookery. This actionable offense was my unfortunate introduction to aspic. It wasn\u2019t until years later that I learned that aspic could be delicious.<\/p>\n

This is kholodets (\u0445\u043e\u043b\u043e\u0434\u0435\u0446), a savory meat aspic popular in Russian and Eastern European cuisines. Chilled meat stock gels naturally because of its high collagen content although gelatin is sometimes added to double down on the texture. Formerly a wintertime addition to the menu, contemporary refrigeration has made kholodets a year round treat.<\/p>\n

I couldn\u2019t resist backlighting this example that\u2019s mostly chicken with a clandestine carrot slice or two set into aspic. Its appetizing flavor is anything but neutral; neutral gelatin would be gross, right? If you think of it as \u201cmeat jello\u201d or some kind of weird delicacy, you probably won\u2019t like it; I suggest approaching it with an open mind (and an open mouth) and try to appreciate it for what it is \u2013 in this case, cold chicken in its perfectly seasoned jus \u2013 rather than what it\u2019s \u201csort of like\u201d.
\n 
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

When I was a kid my mother would stash a can of Campbell\u2019s consomm\u00e9 in the refrigerator until its contents congealed \u2013 her attempt at Cordon Bleu cookery. This actionable offense was my unfortunate introduction to aspic.<\/p>\n

(Read on….) Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,59],"tags":[17],"class_list":["post-6817","post","type-post","status-publish","format-standard","hentry","category-good-eats","category-instagram","tag-russian"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/6817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6817"}],"version-history":[{"count":4,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/6817\/revisions"}],"predecessor-version":[{"id":6827,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/6817\/revisions\/6827"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}