Description
A controlled dehydration process where collagen hydrolysis and Maillard reactions create complex flavor matrices.
Technical
Involves thermal denaturation of collagen into gelatin (60-70°C) concurrent with Maillard reactions between amino acids and reducing sugars (110-160°C), with coconut milk lipids acting as heat transfer medium.
Culinary Significance
Transforms tough cuts into fork-tender meat with concentrated umami through prolonged thermal energy application.
Science
Primary Reaction
collagen → gelatin (hydrolysis) + Maillard polymerization
Parameters
Temperature
78°C optimal
70°C to 85°C range
Time
6 hours
4 hours – 8 hours
Equipment
heavy-bottomed kuali (wok)wooden spatulaconstant heat source