Description
Animal bone stock is a foundational culinary broth produced by simmering bones to extract collagen, minerals, and umami compounds.
Technical
During prolonged simmering at 85–95 °C, collagen fibers undergo hydrolysis, forming gelatin that imparts body to the stock. Simultaneously, calcium and phosphate ions leach into the liquid, while amino acids and nucleotides release umami flavor. Skimming removes surface fat and protein scum, maintaining clarity and preventing bitterness from Maillard reactions.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
savoryumamirichearthymeatyroastedcaramelizedherbaceousmineralbone marrow