Living · 6 pages · 12 min
How a stock extracts and then clouds
A quiet simmer pulls flavor and gelatin out, then a hard boil beats them back in as cloud.
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From the opening
A stock extracts soluble flavor, some minerals, and gelatin from meat, bones, and vegetables into water. It clouds when fat and coagulated protein are broken into particles small enough to stay suspended and scatter light. The opening covers gelatin and flavor leaving the solids, protein foam rising while calm, and fat broken into a haze.
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Inside
- Gelatin and flavor leaving the solids
- Protein foam rising while calm
- Fat broken into a haze
- Why a strainer cannot fix it
- Where the idea stops applying
- A distinction worth keeping
Sources
- Collagen converting to gelatin in a simmered stock
- Emulsified fat and coagulated protein as the cause of cloudy stock