Description
A low‑temperature infrared grilling technique that cooks thin cuts of meat gently, preserving juiciness and flavor.
Technical
At 120–140 °C the Maillard reaction is limited, producing a subtle caramelized crust rather than a hard sear. Collagen remains largely intact, preventing excessive protein denaturation and maintaining juiciness. Volatile flavor compounds are better preserved compared to high‑heat searing.
Science
Primary Reaction
Limited Maillard reaction and controlled protein denaturation
Sensory Profile
Aroma ()
subtle caramelmeatylighttendersavoryumami-richmildly smoky
Origin & History
Civilization
Japanese and Korean