What You Need to Know
These techniques rely on controlled protein denaturation and collagen gelatinization. Sous‑vide keeps meat at 55‑60 °C, allowing myofibrillar proteins to unfold without excessive fiber contraction while collagen remains partially intact. Slow cooking and braising operate at 80‑100 °C, hydrolyzing collagen into gelatin and promoting Maillard reactions during initial searing (braising) for flavor development.
The Science
Primary Reaction
Protein denaturation and collagen gelatinization coupled with Maillard browning (when applicable)