Description
Braising is a low‑heat, moist‑cooking technique that tenderizes meat or plant proteins by hydrolyzing collagen into gelatin while allowing a flavorful sauce to develop.
Technical
During braising, collagen’s telopeptide cross‑links break down at 70–80 °C, forming gelatin that thickens the liquid. The slow, steady heat also promotes Maillard browning on the surface, creating complex flavor compounds. The liquid’s pH and composition influence the rate of collagen hydrolysis and the stability of the final sauce.
Science
Primary Reaction
Collagen hydrolysis to gelatin (with concurrent Maillard browning)
Sensory Profile
Aroma ()
savoryrichumamiroastedsmokycaramelizedherbaceous
Origin & History
Civilization