Description
Open‑fire braising is a slow, moist‑heat cooking method that tenderizes meats by converting collagen to gelatin while developing flavor through Maillard reactions.
Technical
The technique employs a low‑to‑moderate temperature range of 120–160 °C, allowing the meat to cook slowly in a covered pot while the liquid remains near its boiling point (~100 °C). Collagen hydrolyzes to gelatin at 60–70 °C over 1–3 hours, producing a tender, silky texture, while the surface undergoes Maillard browning at 140–165 °C to create a browned crust that traps moisture and enhances flavor.
Science
Primary Reaction
Maillard browning and collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
richsavorysmokyumamibrownedcharredwoodyherbalcaramelized