What You Need to Know
The technique relies on indirect heat and steam to denature collagen into gelatin and gelatinize starch into glucose and maltose, producing tender, moist dishes while minimizing Maillard browning. The slow, low‑temperature process preserves amino‑acid integrity and reduces acrylamide formation. Steam generated in the moist pit environment further facilitates the breakdown of connective tissue, enhancing texture.
The Science
Primary Reaction
Collagen denaturation and starch gelatinization