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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Animal bone stock is a foundational culinary broth produced by simmering bones to extract collagen, minerals, and umami compounds.
Origin: medieval European kitchens (medieval) — Europe
See full technique reference →During prolonged simmering at 85–95 °C, collagen fibers undergo hydrolysis, forming gelatin that imparts body to the stock. Simultaneously, calcium and phosphate ions leach into the liquid, while amino acids and nucleotides release umami flavor. Skimming removes surface fat and protein scum, maintaining clarity and preventing bitterness from Maillard reactions.
Primary Reaction
Collagen hydrolysis to gelatin
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