CHEESEBURGER JELLO ASPIC - hamburgers entombed in savory gelatin
Greetings my beautiful lovelies! Hi, it's Emmy. Welcome back!
Today, I'm going to be making a cheeseburger aspic.
Now an aspic is a molded jello, usually meat-based, clear gelatin that sometimes has either meats,
or vegetables suspended in this clear jelly.
So, I've never made an aspic before, but I have made plenty of retro jello recipes --
if you've missed those videos, I'll put a playlist there, and down below.
There is just something magical and mysterious about jello,
something about the wobbly transparency that I am just fascinated by.
So today's recipe was inspired by Marty McBrundlefly on Twitter who sent me his version
of the cheeseburger aspic which he saidhe dreamt after he watched my tuna jello video.
So he tweeted me an image of hiscreation, and I knew I had to make my own version.
And it helps if you have a moldlike this. Now I found this years and years ago in a thrift store.
I believe it's a terrine mold to make pâtés, or an aspic mold -- just based on its shape.
I love this thing. I don't use it to make aspics.
This is actually the first aspic I've ever made.
I actually use it for homemade ice cream, and just all kinds of great, great things.
If you ever find one like this, I recommend it. It's by Mirror.
So, this I made yesterday. Let me walk you through the steps of how Igot it to this stage.
So, for a container this size, you're going to need six cups of gelatin.
So you can need six envelopes of unflavored gelatin;
you're gonna sprinkle the gelatin on top of about a half a cup of water.
Set that aside, and allow it toabsorb all that water and bloom.
Meanwhile, in a saucepan we're going to bringfour cups of chicken stock to a boil;
along with two and a half cups of water.So once that starts to get hot, we're
going to add our gelatin, and then bringthis to a boil to make sure the gelatin
is completely dissolved. So now that ourgelatin is prepared, we're gonna take our
mold, and put two cups of the gelatin inthe bottom of it. I'm gonna place that in
the refrigerator and allow it to set up.Okay, so while that's setting up, we can
prepare our burgers. And this is how Ilove to make burgers: I use a cast-iron
skillet and I love to do the smashtechnique. I love a thin burger with a nice crust.
Get the pan nice and screamin' hot;
put your meat down and then take a spatulaand smash it nice and flat.
Liberally salt and pepper that. After a coupleminutes we're gonna scrape the pan and
flip it over, and you should have a nicecrust on top.
And if you want to make these a cheeseburger,
then go ahead and add a couple slices of American cheese,
and then put a lid on it, and just let itsteam for about thirty seconds until the cheese is fully melted.
So for theburgers to accommodate this mold I'm
using slider buns and you can addwhatever condiments or vegetables you
like I'm adding onion tomato lettuce sonow that the burgers are assembled we
can check on our gelatin and it shouldbe either firm or pretty thick to the
touch then we're gonna take our burgersI'm gonna invert them and place three of
them inside of the mold we're doing thisupside down because we're going to
unmold it and then reverse so if youmight want to give your burgers a little
bit of a squeeze because we want to makesure that it fits into the mold next
we're gonna take about two cups of ourcool gelatin and pour it around and over our burgers.
We wanna make sure we get into allthe nooks and crannies.
Okay, then we're going to pop this back in the refrigerator again,
and allow it to set up a little bit more --
that takes about twenty minutes, orso. Then we're gonna take it out again
and once that's gelled up, then we'regonna add our final layer of gelatin.
Now we're gonna place this whole thing into the fridge and allow it to set up
at least for four hours. I did mineovernight, so this is where we are now:
we have three cheeseburgers suspended ingelatin. I can't wait to see how this turned out.
So if you've watched any ofmy retro jello recipes you know that I
always find it challenging getting thesejellos out of the mold; but lots of you
have chimed in and offer differenttechniques to try to get the jello out.
First things first, I'm going to shakehorizontally. That seemed to work in my last video.
And second, I'm going to trythe hot towel technique. I'm going to use
some hot water on a dish towel and seeif I can coax it out of here. All right
let's slide this up and see what I gotwooo you can see my little burgers
inside there you see them glisteny nowI'm gonna just dump that over and use
this hot towelokay now we're gonna lay that on top I'm
allowed that to warm the pan up a bitI've done the technique we're actually
dunk the pan into some hot water butthen I find that there's a little bit
too much melting for my liking so I'mhoping this would be the proper amount
of heat and shake horizontally oh I didhear something no that wasn't the Train
okay let's do that again give her alittle gelatin a little hug a little
warm hug I hear flapping but I thinkthat's just the dish towel all right
yeah a little more heatmaybe my waters not quite hot enough
water I've done several of thesejell-o's and I'm certainly not a pro
when it comes to this old moldingprocess
certainly it worked out oh you want tocome out you do maybe I needed to add
more on the sides okay let's try thistechnique where it's kind of pull it
away from the sides I forgot to do thatyeah it's binding on the sides that's it
okay so push it away from the sides nowlet's try it towels that flapping sound
is just so come out right it more hotwater baths
oh oh lookyes she's coming out there
it's cheeseburger terrine look at itslide oh my goodness look at this
cheeseburger big cheeseburger in jelloso weird is it amazing three cheese
Pickers encased in jello it's like Hanin carbonite except it's jumped in and
cheeseburgers all right let's cut thisthing I'm gonna cut myself a nice slice
oh my gosh using a little sawing motionhere trying to keep the integrity of the
burger okayready for the reveal
there it is the burger terrine oh my god
all right let's give this a taste autumncenter slice here doink
all right all righty let's give thecheeseburger jello a taste it actually
looks pretty good looks like some of thegelatin that went between the burger and
the bun but there's the cheese there'sthe burger there's my onion tomato
lettuce and bun I would have liked alittle bit thicker layer of gelatin
right here that's why I poured theinitial layer but perhaps the warmth of
the bun melted through if I were doingthis again I would make sure that my
cheeseburgers are completely cool allright let's give this a go so strange
all right here we go get the lucky mozz
hmm ma'am that's very odd the flavorsare great it tastes like a delicious
cheeseburgerit's the jello action that's going on
there that makes it seem very verystrange the texture is just like jello a
little bit firmer than your typicaljello but the flavor is savory it tastes
like chicken broth because we addedchicken broth but the combination with
the cheeseburger actually works becauseit's savory and savory it's just a
textural issue the jello and thehamburger are very odd textures the
bread unsurprised actually do not getsoggy it's still white and fluffy not
soggy at all the lettuce of course isnot as crisp as it once was the flavors
are all very much cheeseburger andcheeseburger texture just surrounded by
some very very firm chicken-yflavored jello.
It actually doesn't taste bad -- it's a textural thing. I think it would really repulse a lot of people,
but I think it's super-fun;I think it's super silly; I think it
would be amazing to take this to a party,and people would be flabbergasted; amazed;
intrigued; and would have to taste itbecause it's just -- look at this!
I love it!
I should try to eat this like a burger.
Hmm!
That's actually an improvement! If we eatit like a burger, it's more like a burger.
Mm-hmm.
So thanks again to MartyMcBrundlefly for the inspiration!
Thank you guys so much for watching! I hope youguys enjoyed that one; I hope you guys
learned something; if you want to share arecipe with me, please do so on social
media; you can find me there; share this video with your friends; and I shall see in my next one!
Toodle-oo! Take care! Byee!!
I'm making my first aspic ever and it's go big, or go home cuz I'm filling this one with cheeseburgers. 3 cheeseburgers with lettuce, onion, and tomato. It's aspic time. New videos every Monday, Thursday, and Saturday! SUBSCRIBE: http://youtube.com/subscription_center?add_user=emmymadeinjapan TWITTER: https://twitter.com/emmymadeinjapan INSTAGRAM: http://instagram.com/emmymade SNAPCHAT: @emmymade FACEBOOK: https://www.facebook.com/itsemmymadeinjapan/ OTHER CHANNEL: emmymade http://bit.ly/1zK04SJ Latest Bee Vlog: http://bit.ly/beevlog6 Jello Playlist: http://bit.ly/jelloplaylist 7-Up Jello: http://bit.ly/7-upjello Tuna Fish Jello: http://bit.ly/tunasaladjello This video not sponsored. Just wanted to encase a few cheeseburgers. "The Stylish Traveler" and "Tripping Around Town" courtesy of epidemicsound.com and royalty-free Sprightly from iMovie. If you're reading this, you know what's what. Comment: "Look at it slide!"