Description
Pressure braising cooks meat under high pressure, gelatinizing collagen at lower temperatures for faster, tender results.
Technical
Under 15 psi pressure, the boiling point rises to ~121 °C, allowing collagen to hydrolyze into gelatin. The high pressure accelerates the reaction, producing a silky texture while limiting Maillard browning. The sealed environment preserves moisture, flavor, and nutrients.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
savoryrichmeatyumamisoftearthyherbaceouscaramelizedbrothywarm