Meat Extract and Fibre
Ingredients
Directions
Make the extract
Thoroughly extract raw meat with cold water to obtain a liquid.
Keep the extract at a low temperature to retain soluble albumen.
Concentrate
Boil down the extract until the albumen curdles and separates.
Filter the liquor and concentrate it to form a nearly solid brown mass.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raw meat
- Supplies the soluble proteins and flavour compounds that the water draws out.
- Cold water
- Dissolves the soluble albumen and extracts flavour without cooking the meat.
The step that matters
Keep the extract at a low temperature. Heat that is too high early on can coagulate the soluble albumen before it is meant to separate, so the protein is lost or the extract turns cloudy. Keeping it cool preserves the albumen so it can later curdle and separate cleanly during boiling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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