Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates ...
I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher specific heat than air so it is able to ...
There seems to be a lot of disagreement about the temperatures and conditions under which the Maillard reaction can occur. Cooking professionals reference all sorts of "minimum temperatures" -- I've ...
I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it anyway. I think the yogurt gave it nice ...
Background In relation to this question/answer. What temperature does the Maillard reaction occur? The answer to the question above states that over 400F/200C there is basically no maillard, only ...
I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me. I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C. With that ...
Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I ...
Are there any common (non-toxic) household substances with boiling or smoke points close to the temperature at which the Maillard reaction occurs, 154°C? I want to be able to check that my pan is ...
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-fry, usually with chicken. My usual ...