Description
A hearty medieval stew of meat, vegetables, and grains simmered slowly to create a cohesive broth.
Technical
During simmering, proteins denature around 60–70 °C, releasing amino acids such as glutamic acid that contribute to umami flavor. Starch granules gelatinize in the same temperature range, swelling and thickening the broth. The combination of these reactions yields a thick, cohesive texture typical of pottage.
Science
Primary Reaction
Protein denaturation and starch gelatinization during simmering
Sensory Profile
Aroma ()
savoryrichearthymeatyherbalsmokyonionygarlickyroot vegetable-likemildly spiced