Description
Stock and broth preparation involves controlled thermal extraction of proteins, especially collagen, to produce flavorful liquids.
Technical
Collagen denatures and hydrolyzes to gelatin at 80–90 °C, releasing amino acids and peptides that contribute to umami. Acidic additions lower pH to ~5.5, accelerating solubilization, while pressure cooking at 120 °C shortens extraction time. Maintaining temperatures below 90 °C prevents Maillard browning and the formation of bitter phenolics.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
savoryumamirichearthymeatyherbalcaramelized (if browned bones are used)marine (for seafood stocks)roasted (for dark stocks)fragrant (with aromatics)