What You Need to Know
By maintaining temperatures between 55–65 °C, the technique limits Maillard browning and oxidation, stabilizing free amino acids and unsaturated fatty acids that contribute to flavor. The low heat preserves delicate aroma precursors while gently denaturing proteins to release umami notes. This controlled environment results in a tender, juicy texture with a complex, savory profile.
The Science
Primary Reaction
Low‑temperature protein denaturation and limited Maillard reaction