Description
Kashmiri dum cooking is a low‑heat, sealed‑pot technique that tenderizes meat through slow steaming and collagen hydrolysis while preserving moisture and flavor.
Technical
During dum cooking, the sealed environment keeps the temperature low (≈80–85 °C) and the oxygen level low, allowing collagen to hydrolyze into gelatin without excessive Maillard browning. The dough lid expands slightly, sealing the pot and trapping steam, which creates a humid, low‑oxygen micro‑climate that promotes gentle protein breakdown and caramelization of surface sugars.
Science
Primary Reaction
Collagen hydrolysis to gelatin (with surface caramelization)
Sensory Profile
Aroma ()
smokyrichherbalyogurtspicedearthywarmfragrantsaffron-infusedcardamom-laced