Narayana CO SchoolNarayanaINR
Kattamanallur Cross, Goravigere, Kadugodi Main RoadSannatammanahalli, bengaluru560115

Narayana CO School, Sannatammanahalli, bengaluru

English Medium Schools in Sannatammanahalli, Bengaluru, Karnataka

Kattamanallur Cross, Goravigere, Kadugodi Main Road, Nearby Mayura Bakery, Sannatammanahalli, bengaluru, karnataka - 560115

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 CO School Social Feeds in Sannatammanahalli, 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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