What You Need to Know
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).
Creates moisture barrier, enhances umami, and provides visual gloss on pâtés.
Key Parameters
Temperature
35°C
4°C - 60°C
Time
4h
2h - 12h
Equipment
ChinoisCheeseclothAspic syringeChamber vacuum
Steps
- 1.
Pâté en Croûte Grand-Mère (Lyon): Prevents pastry sogginess
The Science
Primary Reaction
Collagen → Gelatin (partial hydrolysis)