Narayana eTechno-SchoolNarayanaINR
Amco Layout, Rajeev Gandhi NagarKoti Hosahalli, bengaluru560092

Narayana eTechno-School, Koti Hosahalli, bengaluru

English Medium Schools in Koti Hosahalli, Bengaluru, Karnataka

Amco Layout, Rajeev Gandhi Nagar, Nearby Chairman Club, Koti Hosahalli, bengaluru, karnataka - 560092

18001023344
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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...That Difference In Taste Comes Down To The Maillard Reaction. When Food Is Cooked At High, Dry Heat, Sugars And Proteins...

Narayana eTechno-School Social Feeds in Koti Hosahalli, 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...

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
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