A reader asks about the delicious jelly that he found lurking under the rendered fat from a beef roast. Learn about the science of meat cooking, its implications for producing meat jelly, and a recipe for duck confit, on the Jelly page.
Filed under: Duck, Q&A, Random Thoughts, Science Tagged: | collagen, David Chang, duck confit, gelatin, Maillard reaction, meat jelly, Momofuku
