What You Need to Know
The sealed clay pot prevents evaporation, concentrating flavors while the porous surface allows gentle steam exchange. This environment promotes gelatinization of collagen, yielding a silky texture, and the low heat encourages Maillard browning on the surface for a caramelized crust. The combination of moisture retention and slow heat also enhances the release of flavor volatiles and aromatic compounds.
The Science
Primary Reaction
Gelatinization of collagen and Maillard browning