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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A technique that extracts flavor, amino acids, and gelatin from food scraps by gentle simmering and mild acidification.
Origin: French, Japanese, Chinese (Traditional) — Europe, Asia
See full technique reference →During simmering at ~95 °C, water-soluble amino acids, nucleotides, and low-molecular-weight peptides dissolve into the broth, while mild acidity (pH≈5.5) promotes collagen hydrolysis to gelatin without denaturing proteins that would cloud the liquid. The process also precipitates minerals at higher pH, so acid adjustment prevents brown pigment formation and off‑flavors.
Primary Reaction
Thermal extraction and acid‑mediated collagen hydrolysis
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