Description
Acidulated cold-water soak that inhibits enzymatic browning while extracting collagen from veal bones.
Technical
The acidic environment (pH ~2.5-3.5) denatures polyphenol oxidase enzymes while promoting hydrolysis of collagen into gelatin through acid swelling. Citric/malic/acetic acids chelate copper cofactors in tyrosinase.
Culinary Significance
Essential for pale stocks and aspics where visual clarity is prioritized, particularly in preparations like consommé blanc or galantines.
Parameters
Temperature
2°C optimal
0°C to 4°C range
Time
18 hours
12 hours – 24 hours
Equipment
Non-reactive containerCheeseclothpH strips
Sensory Profile
Aroma ()
Clean