Description
Collagen-rich stock transforms into glossy aspic through thermal gelation.
Technical
Type A collagen from veal/pork bones hydrolyzes at 60-70°C, then reforms a triple-helix matrix below 15°C through hydrogen bonding. Gel strength depends on Bloom value (250-300 optimal).
Culinary Significance
Creates moisture barrier, enhances umami, and provides visual gloss on pâtés.
Science
Primary Reaction
Collagen → Gelatin (partial hydrolysis)
Parameters
Temperature
35°C optimal
4°C to 60°C range
Time
4h
2h – 12h
Equipment
ChinoisCheeseclothAspic syringeChamber vacuum