Description
Extracting gelatin, minerals, and flavor from bones.
Technical
Collagen denatures into gelatin at 85-95°C. Calcium phosphate dissolves into minerals. Amino acids and fats render into flavor compounds.
Culinary Significance
Gelatin thickens liquids. Minerals enrich stocks. Flavor compounds develop umami.
Science
Primary Reaction
Collagen hydrolysis into gelatin.
Parameters
Temperature
90°C optimal
85°C to 95°C range
Maintain steady simmer.
Time
8 hours
4 hours – 12 hours
Adjust for different bones.
Equipment
StockpotCheeseclothFine Mesh Strainer