Description
A low‑temperature, slow‑cooking technique that uses porous earthenware to gently roast meats and vegetables while preserving moisture and flavor.
Technical
The porous clay allows steam to escape, creating an even, low‑heat environment that promotes Maillard browning on protein surfaces and gelatinization of collagen. As the temperature rises slowly, amino acids and reducing sugars react to form melanoidins, while collagen breaks down into gelatin, enriching the broth and tenderizing the meat.
Science
Primary Reaction
Maillard browning and collagen gelatinization
Sensory Profile
Aroma ()
earthysmokysavorycaramelizedsubtleherbalmineraltoasted
Origin & History
Civilization