Separate names with a comma.
Discussion in 'Food & Cooking' started by monpetitchoux, Jan 9, 2002.
Is it a myth/fact that (animal source)gelatin loses its gelling power when it boils? Why?
Boiling down stock to consomme to demi is a matter of concentrating the gelatin.
And all the other good stuff.
Boiling does the same thing as acid. It induces thermal hydrolysis which breaks down the covalent bonds. Only this time it's with water, and not acid. In gelatin, there is a relationship between hydrolysis, temperature, and time. The same would happen if you left it on lower heat over a long period of time. It's all about breaking bonds, whether microbial degradation or thermal, time is your enemy in this case. Kokopuffs wanna jump in here?