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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A clear, aromatic protein‑rich broth made by simmering lamb or goat bones and reducing the stock to a silky consistency.
Origin: Babylonian (7th century BCE) — Mesopotamia (modern Iraq)
See full technique reference →The process hydrolyzes collagen into gelatin at 85–90 °C for 2–3 h, then concentrates flavor by reducing the broth at 95–100 °C for 30–45 min. Adding vegetables after 90 min preserves their enzymes and limits starch gelatinization, yielding a clear, viscous soup characteristic of royal Babylonian cuisine.
Primary Reaction
thermal hydrolysis of collagen to gelatin and Maillard‑type flavor development during reduction
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