Description
Medieval pottage is a simmered stew that gelatinizes starches and denatures proteins to create a hearty, safe, and flavorful dish.
Technical
During simmering at 80–90 °C, starches from root vegetables gelatinize, while plant proteins denature and, if meat is added, collagen converts to gelatin, thickening the broth. The Maillard reaction between reducing sugars and amino acids browns the crust, adding depth of flavor. If left at ambient temperatures, lactic acid bacteria ferment residual sugars, lowering pH and preserving the pottage.
Science
Primary Reaction
Gelatinization of starches and denaturation of proteins (collagen to gelatin) during simmering
Sensory Profile
Aroma ()
earthysavorycaramelizednuttysmokyherbalfermented (if aged)
Origin & History
Civilization