Description
Collagen hydrolysis and fat emulsification through sustained violent boiling of porcine bones.
Technical
Hydrolysis of collagen into gelatin occurs at 70-90°C while turbulent boiling (100°C+) mechanically shears fat globules into stable emulsions via protein surfactants. Myoglobin and hemoglobin oxidation contributes color development.
Culinary Significance
Creates an unctuous, lipophilic broth with suspended proteins that carry fat-soluble flavor compounds while providing viscous mouthfeel.
Science
Primary Reaction
Collagen → Gelatin (hydrolysis)
Parameters
Temperature
100°C optimal
98°C to 103°C range
Time
14 hours
12 hours – 18 hours
Equipment
Commercial pressure-less boiling kettlePerforated skimming ladle (stainless steel)High-BTU gas burner (≥25,000 BTU)