How to Blanching Bones

What You Need to Know

Denatures albumin and globulin proteins through thermal shock (60-80°C), allowing their removal via rinsing. Collagen remains largely intact for later gelatin extraction.

Essential for achieving the crystal clarity demanded in consommés and white stocks while maintaining gelatin content.

Key Parameters

Steps

1. 1.

   Consommé double (Classical French): Removes 80% of albumins before clarification raft formation

2. 2.

   Weißsauer (German white soup) (Bavaria): Prevents graying of veal bones

The Science

Primary Reaction

Protein denaturation (albumin/globulin coagulation)

Common Mistakes