Description
Medieval pottage is a low‑heat, long‑duration stew that thickens through starch gelatinization and protein denaturation.
Technical
During cooking at 85‑95 °C, starch granules swell and gelatinize around 68‑72 °C, while proteins denature, contributing to body. Acidic additives lower pH, slowing gelatinization and extending the required time. Bone collagen converts to gelatin between 70‑80 °C, enhancing mouthfeel.
Science
Primary Reaction
Starch gelatinization and protein denaturation
Sensory Profile
Aroma ()
earthysavorywarmsubtlepale
Origin & History
Civilization
Medieval Europeans
Era
Middle Ages (5th–15th centuries)
Region