What You Need to Know
Collagen denatures into gelatin at 85-95°C. Calcium phosphate dissolves into minerals. Amino acids and fats render into flavor compounds.
Gelatin thickens liquids. Minerals enrich stocks. Flavor compounds develop umami.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
8 hours
4 hours - 12 hours
Equipment
StockpotCheeseclothFine Mesh Strainer
Steps
- 1.
French Onion Soup (France): Base for caramelized onion broth
- 2.
Risotto alla Milanese (Italy): Infuses saffron into bone broth
- 3.
Avgolemono (Greece): Chicken stock emulsified with egg-lemon
The Science
Primary Reaction
Collagen hydrolysis into gelatin.