Beginner–Intermediate (Level 2/5 – Simple bone handling, steady temperature regulation, and fat defatting)
Thermal Intensities:
Purification Blanch: High Rolling Boil ($100^\circ\text{C}$ / $212^\circ\text{F}$) for 15 minutes
Oven Roast: High Heat ($220^\circ\text{C}$ / $425^\circ\text{F}$) for flavor and collagen loosening
Extraction Simmer: Low, Steady Simmer ($85^\circ\text{C}–90^\circ\text{C}$ / $185^\circ\text{F}–195^\circ\text{F}$) to prevent protein denaturing
Reduction Phase: Medium Simmer ($95^\circ\text{C}$ / $203^\circ\text{F}$) to evaporate excess water
Texture
