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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Braising is a two‑step thermal process that sears meat to trigger Maillard browning and then slowly cooks it at 90–95 °C to convert collagen into gelatin.
Origin: French, Italian, American, Japanese (Traditional culinary practices) — Europe, North America, Asia
See full technique reference →During searing, high temperatures (~200–230 °C) produce melanoidins through Maillard reactions, creating a flavorful crust. In the braising phase, the liquid temperature is maintained just below boiling (90–95 °C) to hydrolyze collagen into gelatin, tenderizing the protein while preserving moisture.
Primary Reaction
Maillard browning and collagen gelatinization
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Key Variables