On Food and Cooking

10% or more, to have real weight. But at that concentration, the sauce is quick to congeal on a cooling plat ...

using heat to dismantle the collagen fibers. For the muscles of land animals, it takes a temperature of ar ...

water and the protein fibers that do the work of contraction, which are not dispersable in water. The soluble and ...

carried in the water. If meat is cooked in water, then gelatin can be freed from the connective tissue and e ...

flavored and/or thickened at the last minute with purees, emulsions, or a starch-based mixture. In the more ...

make a rope-like fiber. When heated in water, the individual protein chains come apart (right) and disso ...

especially large amounts. Typically, the meat and bones are cooked in between one and two times their weight in ...

made into soup broths and aspics that will be attractive to the eye. Many of the details ...

The Importance of a Cold Start and Uncovered, Slow Heating After the blanching or browning, the meat solid ...

starts the process of concentration that will give the stock a more intense flavor. Food Words: St ...

continued at a gentle simmer until most of the flavor and gelatin have been extracted from the solids. The ...

eight hours releases only about 20% of the gelatin in beef bones, the bones may be extracted for a secon ...

glace or “half-glace,” which is stock simmered down to 25–40% of its original volume, often with so ...

thickeners (butter, cream). Because they’re versatile but tedious to prepare, demi-glace and glace are manufactured ...

Consommé and Clarification with Egg Whites One of the most remarkable soups is consommé, an intensely flavo ...

stock heats up, the abundant egg white proteins begin to coagulate into a fine cheesecloth-like network, ...

These days many restaurants and home cooks rely on commercial meat extracts and bases for making their ...

artificial flavors added.) Because gelatin would make such concentrated material too thick to work with, ...

pork in water, and then clarifying the liquid twice with batches of finely chopped chicken meat, which ...

the cold environment in which fish bodies function (p. 189), their collagen differs from mammal and bird ...