Description
Braising is a two‑step thermal process that sears meat to trigger Maillard browning and then slowly cooks it at 90–95 °C to convert collagen into gelatin.
Technical
During searing, high temperatures (~200–230 °C) produce melanoidins through Maillard reactions, creating a flavorful crust. In the braising phase, the liquid temperature is maintained just below boiling (90–95 °C) to hydrolyze collagen into gelatin, tenderizing the protein while preserving moisture.
Science
Primary Reaction
Maillard browning and collagen gelatinization
Sensory Profile
Aroma ()
savorycaramelizedrichmeatyearthyherbaceousumami-ladentoasteddeepcomplex