Description
Pre-boiling bones to coagulate and remove soluble proteins for clearer stocks.
Technical
Denatures albumin and globulin proteins through thermal shock (60-80°C), allowing their removal via rinsing. Collagen remains largely intact for later gelatin extraction.
Culinary Significance
Essential for achieving the crystal clarity demanded in consommés and white stocks while maintaining gelatin content.
Gear for Blanching Bones
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