Description
Braising combines searing and slow, moist cooking to tenderize meat and develop rich flavors.
Technical
The process begins with searing at 150–160 °C to trigger the Maillard reaction, producing melanoidins and complex flavor compounds. Subsequent cooking at 90–95 °C for 2–4 h (pot roast) or 95–100 °C for 3–4 h (short ribs) hydrolyzes collagen into gelatin, while acidic marinades lower pH and accelerate connective tissue breakdown.
Science
Primary Reaction
Maillard reaction followed by collagen hydrolysis
Sensory Profile
Aroma ()
savorycaramelizedrichmeatysmokyearthyherbaceous
Origin & History
Civilization
American Midwest homestead, Korean, Japanese