INRhttps://branches.narayanaschools.in/narayana-school/education-in-bengaluru/education-in-kaggadasapura/narayana-etechno-school-in-kaggadasapura-bengaluru--4VTHJE/articles/that-difference-in-taste-comes-down-to-the-maillard-reaction-when-food-is-cooked-at-high-dry-heat-sugars-and-proteins--0fea0437-3176-44ce-906a-ca90f73cb399Balaji Layout, CV Raman Nagar, 29th C Cross RoadKaggadasapura, bengaluru560093
Narayana eTechno-School, Kaggadasapura, bengaluru
English Medium Schools in Kaggadasapura, Bengaluru, Karnataka
Balaji Layout, CV Raman Nagar, 29th C Cross Road, Nearby Dmart, Kaggadasapura, bengaluru, karnataka - 560093
18001023344
264.4
Schools Locator
Write ReviewsDrive Direction
Admission Enquiry 26-27
Narayana eTechno-School Social Feeds in Kaggadasapura, bengaluru
That difference in taste comes down to the Maillard reaction. When food is cooked at high, dry heat, sugars and proteins...
That difference in taste comes down to the Maillard reaction. When food is cooked at high, dry heat, sugars and proteins react to create browned flavours and aromas.
Microwaves heat food using water molecules and produce very little browning, so you miss out on those complex roasted flavours. In short, microwaves preserve nutrients better, but stovetop cooking wins on taste. 🏆
#Microwave #Mythbusting #Cooking #FoodScience
Microwaves heat food using water molecules and produce very little browning, so you miss out on those complex roasted flavours. In short, microwaves preserve nutrients better, but stovetop cooking wins on taste. 🏆
#Microwave #Mythbusting #Cooking #FoodScience