THRIVING after the FALL

The Library · Document 110 · FEASTING · Dishes and drinks

Culinary Stock and Consommé Manual

Its printed title: A Comprehensive Manual on the Physical Chemistry, Aqueous Extraction, and Clarification of Culinary Osteological Matrices

Stock and consommé, from slaughter to the spent bones, which it burns to ash for the land. A table shows which bones give gelatine, fat or flavour, and it quotes Escoffier's brown stock: 6 kg each of beef and veal shank, a ham hock and pork rinds to 14 litres of water, giving 10 litres after 12 hours. It explains blanching, why a hard boil clouds stock, and the egg-white raft for consommé. The opening rests on abattoir practice, far beyond a village yard.

Open the PDF 17 pages · 418 KB

Number
110
Book
FEASTING after the FALL
Shelf
Dishes and drinks
File
110 Culinary Stock and Consommé Manual.pdf
Pages
17
Works cited
84

On the Menu

Consommé and stocks

In the Index

The cow Slaughter and butchery The kitchen and its dishes

Its works cited 84

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 34 journals, universities and public bodies
  • 1 document-sharing site
  • 1 encyclopaedia
  • 11 forums, video and social sites
  • 11 blogs
  • 25 other web pages
  • 1 without an address
Show all 84
  1. 62 Bone Broth and Meal Calcination.pdf
  2. Process for Production of Hydrolysed Collagen from Agriculture scialert.net/fulltext/?doi=jas.2014.1319.1323
  3. Bone Broth Collagen Benefits: What Research Actually Shows paleopro.com/blogs/news/bone-broth-collagen-be…
  4. Fonds brun ou estouffade (Proportions pour 10 litres)(Le guide lechefpierre.blogspot.com/2014/11/fonds-brun-o…
  5. Le guide culinaire/Sauces - Wikisource fr.wikisource.org/wiki/Le_guide_culinaire/Sauces
  6. Le guide culinaire d'Escoffier guideculinaire.fr/
  7. Culinary Fundamentals Flashcards in erin brannen's ... - Brainscape brainscape.com/flashcards/culinary-fundamental…
  8. Effect of Concentration and pH on Sol-Gel Transition of Gelatin researchgate.net/publication/392550481_Effect_…
  9. Conseils sur les fonds en cuisine – Lacroix lacroix.ch/fr/a-savoir/tout-sur-les-fonds/
  10. Follow This Simple Tip For Clearer Stock - Mashed mashed.com/410076/follow-this-simple-tip-for-c…
  11. Effects of Blanching Methods on Nutritional Properties and ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC10172815/
  12. Effect of Protein Denaturation Temperature on Rheological ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC8069727/
  13. How Meat Cooks: Heat's Effects on Muscle Fibers - ThermoWorks Blog blog.thermoworks.com/coming-heat-effects-muscl…
  14. FT-IR, Circular Dichroism, and FE-SEM Analysis - MDPI mdpi.com/2304-8158/14/17/2922
  15. Migration of Nutrient Substances and Characteristic Changes ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC10855391/
  16. Increasing the Efficiency of Emulsion Crystallization in Stirred ... - MDPI mdpi.com/2504-5377/7/4/68
  17. Advancements in Characterization Techniques for Microemulsions pmc.ncbi.nlm.nih.gov/articles/PMC11206267/
  18. Preparation of Stable Microemulsions with Different Droplet Size researchgate.net/publication/345486690_Prepara…
  19. Should you blanch bones before making stock? : r/Cooking - Reddit reddit.com/r/Cooking/comments/qt1ne9/should_yo…
  20. Fond brun | Foodthology foodthology.com/fond/fond-brun/
  21. Maillard Reaction: Mechanism, Influencing Parameters, Advantages pmc.ncbi.nlm.nih.gov/articles/PMC12154226/
  22. Food Processing and Maillard Reaction Products: Effect on Human pmc.ncbi.nlm.nih.gov/articles/PMC4745522/
  23. Formation of pyrazines and a novel pyrrole in Maillard model pubmed.ncbi.nlm.nih.gov/18318495/
  24. Pyrazine Generation from the Maillard Reaction of Mixed Amino perfumerflavorist.com/flavor/ingredients/artic…
  25. Clarifying Consommé: Techniques & Terms | PDF | Stock (Food) scribd.com/document/503130372/Unit-5-Key-Terms…
  26. What is Fond? - The Intrepid Gourmet theintrepidgourmet.com/2018/01/16/what-is-fond/
  27. what is the reason for adding tomato paste when making a brown cooking.stackexchange.com/questions/13496/what…
  28. The Synergistic Taste Effect of Monosodium Glutamate and researchgate.net/publication/229584442_The_Syn…
  29. Taste preference synergy between glutamate receptor agonists and pubmed.ncbi.nlm.nih.gov/11015322/
  30. Does Fond Actually Contribute Anything To Your Cooking? tastingtable.com/1121111/does-fond-actually-co…
  31. Temperature‐dependent extraction kinetics of hydrolyzed collagen pmc.ncbi.nlm.nih.gov/articles/PMC5608982/
  32. Bone Collagen: From Ancient Broths to Modern Food Science earthwormexpress.com/the-meat-factory/meat-sci…
  33. Veal Stock Recipe — Why I Went Back to Making It Myself reluctantgourmet.com/veal-stock-recipe/
  34. Do you have a sure-fire way of making chicken stock that's clear for reddit.com/r/AskCulinary/comments/1styib/do_yo…
  35. Isothermal Gelation Studies on Gelatin Solutions at Various tainstruments.com/applications-notes/isotherma…
  36. enzymatic hydrolysis for the production of collagen peptides bio-cats.files.svdcdn.com/production/files/App…
  37. Characterization of hydrolysates of collagen from mechanically scielo.br/j/cta/a/7J8h4jzKD9NGYNdng3Dbgfz/?lan…
  38. Production of Bovine Collagen Hydrolysate with Antioxidant Activity researchgate.net/publication/364488792_Product…
  39. Does acid help make broth more gelatinous? : r/AskCulinary - Reddit reddit.com/r/AskCulinary/comments/15zddeu/does…
  40. Would pressure cooking stock create a different result? cooking.stackexchange.com/questions/41393/woul…
  41. Modernist Cuisine Vol. 2 Stock Discrepancy : r/AskCulinary - Reddit reddit.com/r/AskCulinary/comments/v7yqqn/moder…
  42. Pressure-Cooked Stocks: We Got Schooled cookingissues.com/index.html%3Fp=2561.html
  43. The Hirshon Classic And Modern Demi-Glace And Meat Glaze thefooddictator.com/the-hirshon-classic-and-mo…
  44. Espagnole 101 - Escoffier Online escoffieronline.com/espagnole-101/
  45. Demi-Glace Recipe (Classic Sauce) - Chef Billy Parisi billyparisi.com/demi-glace/
  46. What's the right way to make demi glace? : r/AskCulinary - Reddit reddit.com/r/AskCulinary/comments/anrnt5/whats…
  47. espagnole sauce - Geert's Ave Maria pages avemariasongs.org/cookbook/50-sauces/espagnole…
  48. The easy demi-glace or Spanish sauce - Cella cella.co/en/blogs/infos/cella-sauce-demi-glace…
  49. Glace de Viande - FoodUniversity.com fooduniversity.com/foodu/food_c/Sauces/stock/g…
  50. How to Use Glace de Vivande in Your Cooking - 2026 - MasterClass masterclass.com/articles/how-to-use-glace-de-v…
  51. Essential Sauces: How to Make a Demi-Glace - Fine Dining Lovers finedininglovers.com/explore/articles/essentia…
  52. Stock Clarification Techniques - One Blog West oneblockwest.blogspot.com/2011/02/stock-clarif…
  53. Why do I need a chinois if I already have a mesh strainer? - Reddit reddit.com/r/AskCulinary/comments/gs1als/why_d…
  54. Conjuring Clarified Consommé - The New Vintage Kitchen vintagekitchen.org/2018/10/30/conjuring-clarif…
  55. Single-Step Purification of Ovalbumin from Egg White Using ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC5026300/
  56. The Thermodynamic and Gelation Properties of Ovalbumin ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC12191903/
  57. (PDF) The Thermodynamic and Gelation Properties of Ovalbumin researchgate.net/publication/392882380_The_The…
  58. [A] Denaturation profile of egg white from DSC thermograms for researchgate.net/figure/A-Denaturation-profile…
  59. Sequential Separation of Lysozyme, Ovomucin, Ovotransferrin and iastatedigitalpress.com/air/article/6245/galle…
  60. A calorimetric study of egg white proteins - SciSpace scispace.com/pdf/a-calorimetric-study-of-egg-w…
  61. The Thermodynamic and Gelation Properties of Ovalbumin ... - MDPI mdpi.com/2310-2861/11/6/470
  62. Studies on the Efficient Extraction of Ovotransferrin and the Effect of mdpi.com/2304-8158/14/5/905
  63. Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for researchgate.net/publication/9072351_Ovalbumin…
  64. Characterization of the interaction between hen egg white lysozyme researchgate.net/publication/342044940_Charact…
  65. Facilitating the Measurement of Zeta Potential in Proteins - AZoM azom.com/article.aspx?ArticleID=16096
  66. Aggregates with lysozyme and ovalbumin show features of amyloid pubmed.ncbi.nlm.nih.gov/22004604/
  67. Dilution!makes!protein!coagulation!more!difficult! blog.richmond.edu/chemistryofcooking/files/202…
  68. The appliance of science | Food - The Guardian theguardian.com/lifeandstyle/2005/apr/09/fooda…
  69. 4 methods for clarifying stock - SY Selkie sailingselkie.no/4-methods-for-clarifying-stoc…
  70. Agar Agar clarification : r/AskCulinary - Reddit reddit.com/r/AskCulinary/comments/1o28ihc/agar…
  71. The Study of PM2.5 Filter Performance using Low-Cost Muslin Fabric researchgate.net/publication/363859887_The_Stu…
  72. Micron size comparison, µm - Nordic Filtration nordicfiltration.com/en/blog/post/artikler/mic…
  73. Agar Clarification - Easy as pie and brings stocks to life! fromcooktotrainedchefandbeyond.blogspot.com/20…
  74. The Essential Glossary of Cooking Terms for the Culinary Arts escoffier.edu/blog/culinary-arts/the-essential…
  75. Beurre Blanc - CIA Foodies ciafoodies.com/beurre-blanc/
  76. Protein: coagulation | Institute of Food Science and Technology ifst.org/lovefoodlovescience/resources/protein…
  77. Experiment: Proteins in Food Clotting of protein tu-braunschweig.de/index.php?eID=dumpFile&t=f&…
  78. Use of thermal coagulation of egg white protein for lignin removal pubmed.ncbi.nlm.nih.gov/40714105/
  79. This Protein Trick Turns Cloudy Stock Crystal Clear - YouTube youtube.com/shorts/9MLGU3mZBV8
  80. The Maillard Reaction - Modernist Cuisine modernistcuisine.com/mc/the-maillard-reaction/
  81. Need advice on temperature while making beef stock : r/AskCulinary reddit.com/r/AskCulinary/comments/1i0bg3p/need…
  82. RECIPE - Bone Broth - Yard Athletics yardathletics.ca/recipe-bone-broth/
  83. The Maillard reaction explained: the chemistry behind why browned amatterofnourishment.com/2026/05/02/maillard-r…
  84. Bone Broth Trending ➡ Classic Gelatin - Simply Splendid Food simplysplendidfood.com/2024/11/06/bone-broth-t…