Description
A cast‑iron cauldron cooked over open fire to make Central Asian stews.
Technical
Collagen in meat hydrolyzes to gelatin at 70–80 °C, while Maillard browning on meat surfaces occurs at 140–165 °C. Fat rendering begins around 130 °C, releasing aromatic fatty acids that enrich the broth. The thick walls of the kazan provide thermal mass, allowing uniform conduction, convection, and radiation to cook meat, grains, and vegetables over 1–3 hours.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
smokyrichearthymeatyherbalcharred woodrendered fattoasted spicescaramelized onionsumami depth