gelling power

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Joined Sep 21, 2001
Boiling down stock to consomme to demi is a matter of concentrating the gelatin.
And all the other good stuff.
 

kuan

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Staff member
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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?

Kuan
 

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