Thermal Cooking Sub-Techniques

Description

Roasting, grilling, and braising are precise thermal methods that use controlled heat to induce Maillard browning, caramelization, and collagen gelatinization for optimal flavor and texture.

Technical

During roasting, dry heat at 200–250 °C triggers the Maillard reaction between proteins and reducing sugars, peaking at 140–165 °C, while caramelization of sugars occurs at 160–180 °C. Grilling applies direct flame or high‑heat surfaces (~230 °C) to sear the exterior, producing Maillard browning while maintaining moisture inside. Braising cooks at 90–95 °C, allowing collagen to hydrolyze into gelatin, with acidic liquids (pH ≈ 4.5–5.5) promoting protein denaturation and flavor infusion.

Science

Primary Reaction

Maillard reaction, caramelization, collagen gelatinization

Sensory Profile

Origin & History