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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A low‑temperature infrared grilling technique that cooks thin cuts of meat gently, preserving juiciness and flavor.
Origin: Japanese and Korean (Traditional and Contemporary) — East Asia
See full technique reference →At 120–140 °C the Maillard reaction is limited, producing a subtle caramelized crust rather than a hard sear. Collagen remains largely intact, preventing excessive protein denaturation and maintaining juiciness. Volatile flavor compounds are better preserved compared to high‑heat searing.
Primary Reaction
Limited Maillard reaction and controlled protein denaturation
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