読書活動 – The Food Lab

The Food Lab: Better Home Cooking Through Science

夜は眠くてやる気なくても読める本を寝る前にちょっとだけ読むことが多い。その記録もつけてみる試み。

Chapter 2: Soups, Stews, and the Science of Stock

  • Collagen/Gelatin は connective tissue である。legs, wing, back and skin に豊富。
  • Meat only stock -> flavor. Bone only stock -> body. Carcasses -> Both
  • carcasses は food processor で砕いたのちに simmer する。Flavor が短時間 (45min) でよく出る。Gelatin は摘出されないがそれは市販の gelatin を足せばよい。

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