Description
Stewing in unglazed earthenware at 90‑95 °C gently breaks down collagen and gelatinizes starches, producing tender meat and a naturally thickened broth.
Technical
The low thermal conductivity of clay allows a slow temperature ramp (~1 °C min⁻¹), which prevents rapid protein contraction and promotes uniform collagen denaturation into gelatin. Simultaneously, the porous matrix retains moisture (~95 % humidity) and releases steam, reducing evaporation and maintaining a humid environment that facilitates starch gelatinization in root vegetables.
Science
Primary Reaction
Collagen gelatinization and starch gelatinization
Sensory Profile
Aroma ()
earthysavorysmokyrichwarmherbalmineral-liketoasted graincaramelized onionwood-fired