What You Need to Know
Precise temperature gradients cause selective protein denaturation: myosin unfolds near 55 °C while collagen remains intact at lower temperatures, yielding a tender interior. A rapid post‑vacuum sear initiates Maillard browning on the surface, generating melanoidins and aromatic volatiles. The combined thermal profile preserves secondary structure in lower layers and creates a caramelized crust on the top layer.
The Science
Primary Reaction
Protein denaturation and Maillard browning