The food lab better home cooking through science ( PDFDrive ) 204
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Remember how collagen looks like a twisted piece of
yarn?Haveyouevertriedseparatingtheseparatestrandsin
apieceofyarn?It’spossiblebuttime-consuming,andthat’s
exactly what’s going on in a pot of simmering connective
tissue.Ata190°to200°Fsimmer,ittakesabout3hoursfor
90percentoftheconnectivetissuetoconverttogelatin,and
then about an hour more for all of it to convert. Continue
cookingpastthatpoint,however,andthegelatinitselfstarts
breaking down, losing its thickening power. So the ideal
chickenstockshouldbesimmeredforaround4hours.
Luckily, chicken collagen isn’t theonly place where you
can find gelatin. In fact, it’s sitting right there in the
supermarket:
