The Science of Collagen—and How to Make Mean Duck Confit—from Cooking For Geeks
Duck confit tastes entirely different from duck cooked almost any other way. Cooking it is all about converting tough collagen proteins—pound for pound tougher than steel—into gelatin. While this isn’t a fast chemical reaction, it’s a simple one to trigger: hold the meat at a low temperature for long enough, and the collagen proteins denature…
Tech News
Jeff Potter
