How to cook the food such that Maillard reaction doesn't get hazardous?
http://sciencefare.org/2011/06/01/maillard-reaction/
When food is cooked quickly at a high temperature, the Maillard reaction takes place within the food.
There's a downside to the Maillard reaction in cooking, too. In certain circumstances, the reaction produces cancer-causing substances, like acrylamide and furans.
Which type of cooking can prevent or minimize Maillard reaction's hazardous effect?