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 s
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-f
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
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
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 d
There seems to be a lot of disagreement about the temperatures and conditions under which the Maillard reaction can occur. Cooking professionals reference all
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
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 any
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
I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering t
So I like to eat a cooked lunch, but my work break room only has a microwave - incapable of producing the Maillard reaction and only good for reheating decaying
Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs ar
Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them brown
I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch;
On Food and Cooking mentions that the Maillard reaction begins with a carbohydrate molecules and amino-acids. Dairy products are rich in carbohydrates and meats
I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to t
Recently I've started to roast vegetables without adding oil in a bid to eat healthier. However, they end up coming out of the oven looking more dry instead of
For most cooking, I like to keep the lid on the pot as much as possible, except if the technique requires otherwise (e.g. reducing a sauce). From what I can tel
The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of acci