Description
Thermos cooking is a thermal technique that uses vacuum‑insulated containers to retain heat, allowing foods to undergo slow enzymatic and gelatinization reactions at 60–80 °C for several hours.
Technical
The process maintains a steady temperature of 60–80 °C, promoting proteolytic enzyme activity that hydrolyzes collagen into gelatin while minimizing Maillard browning. Starches gelatinize around 65 °C, improving mouthfeel, and the sealed environment preserves moisture content near 95 % of the initial broth.
Science
Primary Reaction
Enzymatic hydrolysis of collagen to gelatin and starch gelatinization
Sensory Profile
Aroma ()
savorymeatyrichumamisteamyearthybrothywarmcomfortingnutty