Description
Medieval pottage and frumenty were simmered to gelatinise starches and break down collagen.
Technical
Simmering at 85‑95 °C allows starch granules to swell and gelatinise, while collagen denatures into gelatin, creating a thick matrix. Acidic additions lower pH, inhibiting swelling and extending cooking time, and fat emulsions reduce syneresis. Brief boil‑downs above 120 °C promote Maillard reactions that deepen flavour.
Science
Primary Reaction
Starch gelatinisation and collagen denaturation
Sensory Profile
Aroma ()
warmsavorytoastyearthyrichnuttyherbalcaramelizedgameyfermented