INRhttps://branches.narayanaschools.in/narayana-school/education-in-chennai/education-in-arumbakkam/narayana-etechno-school-in-arumbakkam-chennai--3O9KmE/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-ca90f73cb399No 551, Poonamallee High RoadArumbakkam, chennai600106
Narayana eTechno-School, Arumbakkam, chennai
English Medium Schools in Arumbakkam, Chennai, Tamil Nadu
No 551, Poonamallee High Road, Nearby TNCPB Building, Arumbakkam, chennai, tamil nadu - 600106
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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 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