above 140ºF/60ºC or below 40ºF/5ºC to prevent the growth of bacteria that can cause food poisoning When cooling large quantities of meat stock, the cook should divide the stock into small portions so that their temperature will fall rapidly through the potentially dangerous temperature range Like well-browned meats themselves, meat stocks and sauces whose flavor comes from browned pan juices or from long reduction carry small quantities of chemicals called heterocyclic amines HCAs are known to damage DNA and therefore may contribute to the development of cancer (p 124) We don’t yet know whether the levels found in meats and sauces pose a significant risk Vegetables in the cabbage family contain chemicals that prevent HCAs from damaging DNA, so it may be that other foods in a well-balanced diet protect us from the toxic effects of HCAs Jelly Consistency The firmness or strength of a gelatin gel, and therefore its tolerance of handling and its texture in the mouth, depends on several factors: the gelatin molecules themselves, the presence of other ingredients, and the way in which the mixture is cooled Gelatin Quality and Concentration The most important influence on the texture of a jelly is the concentration and quality of its gelatin Gelatin is a highly variable material Even manufactured gelatin (below) is only 60–70% intact, full-length gelatin molecules; the remainder consists of smaller pieces that are less efficient thickeners The gelatin in a stock is especially unpredictable, since meat and bones vary in their collagen content, and long cooking causes progressive breakdown of ... factors: the gelatin molecules themselves, the presence of other ingredients, and the way in which the mixture is cooled Gelatin Quality and Concentration The most important influence on the texture of a jelly is the concentration...from the toxic effects of HCAs Jelly Consistency The firmness or strength of a gelatin gel, and therefore its tolerance of handling and its texture in the mouth, depends on several factors: the gelatin molecules themselves, the. .. concentration and quality of its gelatin Gelatin is a highly variable material Even manufactured gelatin (below) is only 60–70% intact, full-length gelatin molecules; the remainder consists of smaller