Description
Pre-boiling bones to coagulate and remove soluble proteins for clearer stocks.
Technical
Denatures albumin and globulin proteins through thermal shock (60-80°C), allowing their removal via rinsing. Collagen remains largely intact for later gelatin extraction.
Culinary Significance
Essential for achieving the crystal clarity demanded in consommés and white stocks while maintaining gelatin content.
Science
Primary Reaction
Protein denaturation (albumin/globulin coagulation)
Parameters
Temperature
78°C optimal
70°C to 85°C range
Time
18 minutes
12 minutes – 25 minutes
Equipment
Slotted spoonSpider strainerLarge blancher pot