size
Rich in collagen and gelatin, which provide amino acids including glycine and proline; contributes body and mouthfeel with minimal caloric content when used as a glaze or aspic base.
About
Size, in culinary contexts, refers to a clear, gelatinous liquid or glaze derived from the prolonged simmering of animal bones, connective tissue, and sometimes vegetables in water. This ingredient is the foundation of classical French cuisine, produced by extracting collagen and other proteins through moist heat over several hours. The resulting liquid sets into a semi-solid gel when cooled due to the natural gelatin content, making it essential for aspics, terrines, and traditional sauces. Size is distinct from stock in its higher gelatin concentration and more refined production methods, and it forms the base of demi-glace and other mother sauces in professional kitchens.
Culinary Uses
Size is employed primarily in classical French and European cuisine as a base for aspics (savory jellies), glazes, and consommés. It provides body and sheen to finished dishes, particularly in charcuterie, where it encases terrines and pâtés, and in sauce-making, where it adds richness and glossy texture. In modern cuisine, size is used to coat vegetables, meats, and other components for presentations requiring a lacquered appearance. Home cooks and professional chefs alike rely on homemade or purchased gelatin-rich stocks as functional equivalents, though true size demands extended cooking times and careful clarification.