Description
Sous‑vide low‑temperature reduction gently concentrates stock by extracting gelatin and flavor while preserving aromatics.
Technical
At 55‑65 °C, collagen denatures into gelatin while endogenous proteases such as cathepsins remain active, extracting amino acids and nucleotides. The low temperature keeps the process below the Maillard threshold (~130 °C), preventing caramelization and preserving volatile aromatics. Vacuum sealing prevents oxidation and microbial growth, but temperatures below 55 °C require a prior pasteurization step to ensure safety.
Science
Primary Reaction
Collagen denaturation to gelatin
Sensory Profile
Aroma ()
richsavoryumamicleandelicateearthyherbalmeatybone marrowcaramel-free