Description
Gentle evaporation technique that preserves volatile aromatics while developing deep umami through Maillard reactions.
Technical
Controlled thermal decomposition of tomato lycopene (C40H56) and gradual polymerization of meat proteins (collagen → gelatin) at sub-simmer temperatures. Prevents caramelization of onion fructose (C6H12O6) while allowing glutamic acid accumulation.
Culinary Significance
Essential for authentic ragù alla bolognese, creating unctuous texture and layered flavor impossible with rapid reduction.
Parameters
Temperature
75°C optimal
65°C to 82°C range
Refrigeration temperature range
Time
6 hours
4 hours – 8 hours
Equipment
Heavy-bottomed copper/aluminum potWooden spatulaDiffuser plate
Sensory Profile
Aroma ()