What You Need to Know
The sealed conical lid creates a self‑regulating steam cycle; condensed moisture repeatedly bathes the food, keeping it moist while temperatures (95–120 °C) stay low enough for gradual Maillard browning on exposed surfaces. Simultaneously, water‑based spice pastes undergo hydrolysis, releasing aldehydes, ketones and aromatic esters that integrate into the matrix, while the modest fat layer acts as a carrier for volatile compounds.
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The Science
Primary Reaction
Maillard browning coupled with spice hydrolysis under low‑heat steam conditions