Questions tagged [maillard]
The maillard tag has no usage guidance.
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What temperature does the Maillard reaction occur?
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 ...
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Maillard in a Pressure Cooker
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 ...
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Tricks to ensure Mailliard/Browning reaction?
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 ...
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Minimum temperature for slow roasting almonds
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 ...
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How to approximate the Maillard temperature (154°C) in a pan?
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 ...
user4697
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Best way/temperature to get maillard reaction on meat/steak
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 ...
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Can you do the Maillard reaction in bulk, and store the result for later use?
The Maillard reaction is crucial to much cookery, in particular the browning of meat prior to cooking stews such as beef bourguignon. This reaction is described science of cooking:
The Maillard ...
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