What is the ideal simmer temperature range for stock extraction?

What is the ideal simmer temperature range for stock extraction?

• A. About 212–230°F (100–110°C).
• B. About 140–160°F (60–71°C).
• C. About 180–205°F (82–96°C).
• D. About 220–240°F (104–115°C).

Answer: (C)

Gentle simmering is essential for pulling flavor and body from bones without creating a cloudy, greasy stock. The ideal range is about 180–205°F. At this heat level you see just small bubbles and slow movement on the surface, which allows collagen to dissolve into gelatin and give the stock its settled body while minimizing fat emulsification and cloudiness. If you boil vigorously, fats and impurities get emulsified, the stock can become cloudy and lose clarity and sheen, and you may pull out flavors too quickly. If the temperature is too low, around 140–160°F, gelatin extraction is inefficient, yielding a thin, weak stock that takes longer to develop. So staying in the 180–205°F window gives you a clear, flavorful, well-bodied stock.

Gentle simmering is essential for pulling flavor and body from bones without creating a cloudy, greasy stock. The ideal range is about 180–205°F. At this heat level you see just small bubbles and slow movement on the surface, which allows collagen to dissolve into gelatin and give the stock its settled body while minimizing fat emulsification and cloudiness. If you boil vigorously, fats and impurities get emulsified, the stock can become cloudy and lose clarity and sheen, and you may pull out flavors too quickly. If the temperature is too low, around 140–160°F, gelatin extraction is inefficient, yielding a thin, weak stock that takes longer to develop. So staying in the 180–205°F window gives you a clear, flavorful, well-bodied stock.