Bone water doesn’t come to the consistency of gel if it’s not boiled for a very long time. The use of younger or cartilage -free bones additionally makes the formation of gel. In addition, if the water could be very juicy or incorrectly saved, gelization could not happen.
Inadequate gelatin
When the bone juice is gel, the collagen within the bones (turns into gelatin when cooked) is accountable. If there’s not sufficient collagen within the bones used, water doesn’t gel. Especially if the joints and cartilages of the bones are low, gel formation turns into weak.
Short cooking time
When the bone juice is boiled for a very long time, the collagen is dissolved and the gel is shaped. If the bone juice is cooked in a really brief time, the collagen shouldn’t be absolutely dissolved, no gelization.
Wrong bone kind
There are variations between hen or beef bones that have an effect on gel formation. Especially if the joint and cartilage space of ​​the bones are low or the younger animal bones are used, gel formation could also be low.
Temperature and storage circumstances
Bone juice is gel within the fridge when it cools. If the water is an excessive amount of water or the cooling shouldn’t be made accurately, the formation of gel turns into tough. In addition, gelatinization could also be affected when extra salt or acidic materials is added to the water.
Take a have a look at these:
- How many hours does the bony meat be boiled?
- Why is vinegar put when making bone juice?
- Is the oil on the bone water thrown?
- How to make the best bone juice?
