Description
Sealed earthenware braising is a low‑temperature, slow‑cooking method that uses a porous clay pot to retain moisture and create a self‑steaming environment.
Technical
The porous walls of the earthenware absorb and re‑release moisture, maintaining an internal temperature around 95 °C that allows collagen to denature into gelatin without drying the meat. Simultaneously, starches in root vegetables gelatinize, thickening the sauce naturally without added emulsifiers.
Science
Primary Reaction
Collagen denaturation to gelatin
Sensory Profile
Aroma ()
richearthywarmmeatysubtleherbalcaramelizednuttyspiceddeep