What You Need to Know
The dish relies on protein denaturation (≈70–80 °C) and starch gelatinization (≈60–70 °C) during a 2–4 h simmer at 80–90 °C, while an initial sauté of aromatics at 140–165 °C generates Maillard products that deepen flavor. Salt and rendered fat modulate water activity and mouthfeel, and a final acid addition (vinegar or wine) lowers pH to preserve color and inhibit microbes.
Steps
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The Science
Primary Reaction
protein denaturation, starch gelatinization, Maillard browning