INRhttps://branches.narayanaschools.in/narayana-school/education-in-chennai/education-in-old-washermanpet/narayana-etechno-school-in-old-washermanpet-chennai--3VBYhD/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 66-67, Mint Street, Basin Bridge RoadOld Washermanpet, chennai600021
Narayana eTechno-School, Old Washermanpet, chennai
English Medium Schools in Old Washermanpet, Chennai, Tamil Nadu
No 66-67, Mint Street, Basin Bridge Road, Nearby ESIC Branch Office, Old Washermanpet, chennai, tamil nadu - 600021
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 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