2.4K views · 32 reactions | More browning means more flavor. Learn how convection ovens brown evenly, with America's Test Kitchen. | Sub-Zero, Wolf, and Cove | Facebook
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What is the general rule of thumb for using baking soda to promote the Maillard reaction? Click here to read more: https://cooks.io/2pNHUUI | America's Test Kitchen
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The Maillard Reaction (the char flavor), or better known by the scientific term “BROWN YUM YUM CRUNCHYS” is basically when the meats proteins are broken down into amino acids and react with the sugars to become incredibly delicious. This specifically happens when cooking over HOT temperatures that are beyond the internal temperature of the meat. It is one of the best parts of grilling and BBQ. | ArnieTex
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🔥 The Maillard reaction was first described in 1912 by the French chemist Louis-Camille Maillard. It influences the taste of the food served - you have probably noticed that potatoes fried in a pan taste completely different than boiled ones. Any heat treatment accelerates the Maillard reaction. The higher the temperature, the faster the chemical reactions occur. 🎥 @karem_atef @thebestchefawards #foodmeetsscience #thebestchefawards | Food Meets Science
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