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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Galantine is a classical technique that poaches a whole protein and sets it in gelatin‑infused aspic to form a cohesive loaf.
Origin: French haute cuisine (17th century) — France
See full technique reference →The gentle poaching at 80–85 °C preserves protein structure by preventing denaturation, while the gelatin, derived from collagen, coagulates at 35–40 °C to provide a stable matrix. Acidic additives lower the pH, increasing gelatin solubility and reducing syneresis during cooling.
Primary Reaction
gelatin coagulation
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