What You Need to Know
Extended heating (60-100°C) cleaves collagen's triple helix structure via hydrolysis, yielding gelatin polypeptides and releasing chondroitin sulfate from bone matrix.
Creates unctuous mouthfeel and enhances flavor carry in stocks, while extracting valuable nutrients from otherwise inedible tissues.
Key Parameters
Temperature
85°C
60°C - 95°C
Time
8-12 hours
4 hours - 24 hours
Equipment
heavy-bottomed stock potfine mesh strainercheeseclothfat separator
Steps
- 1.
Demi-glace (French cuisine): provides structural viscosity
- 2.
Pho broth (Vietnamese cuisine): extracts marrow nutrients
The Science
Primary Reaction
collagen → gelatin (thermal hydrolysis)