What You Need to Know
Gelatin (denatured collagen) undergoes helix-to-coil transition when heated above 35°C, then reforms triple helices during cooling via hydrogen bonding between glycine-proline-hydroxyproline sequences.
Provides adjustable viscosity control without flour/starch, creating clear gels ideal for clarifying stocks and creating aspics.
Key Parameters
Temperature
45°C
35°C - 60°C
Time
4 hours
20 minutes - 24 hours
Equipment
ChinoisCheeseclothIce bath
Steps
- 1.
Consommé clarification (Classical French): Creates raft for protein adsorption
- 2.
Modernist fluid gels (El Bulli): Shear-thinning texture modification
The Science
Primary Reaction
Thermoreversible gelation