Description
Braising is a slow, moist‑heat cooking method that tenderizes tough cuts like pot roast and short ribs by simmering them in liquid.
Technical
During braising, collagen in the connective tissue hydrolyzes into gelatin at 60–70 °C, creating a silky, cohesive matrix that coats the meat. The gentle simmer (90–100 °C) allows the meat to cook evenly while the liquid infuses flavor, and the occasional Maillard browning on the surface adds depth without dominating the dish.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
savorymeatyrichumamibrownedcaramelizedherbaceousearthybutterysmoky