Description
Lam cooking is a traditional Laotian slow‑simmer technique that uses low‑temperature, moist heat to break down collagen in protein‑rich meats.
Technical
By maintaining 80–90 °C in a sealed clay pot, the method preserves aromatics and promotes Maillard browning on the surface. Collagen hydrolyzes into gelatin and amino acids, while acidic ingredients lower pH to accelerate tenderization. The prolonged exposure also releases fat‑soluble flavor compounds from herbs and spices without excessive lipid oxidation.
Science
Primary Reaction
Collagen hydrolysis into gelatin
Sensory Profile
Aroma ()
richsavoryherbalumamisteamedearthyspicedaromaticmeatyfermented