INRhttps://branches.narayanaschools.in/narayana-school/education-in-mumbai/education-in-borivali-west/narayana-olympiad-school-in-borivali-west-mumbai--5BBw5M/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-ca90f73cb399CTS No 441, Prem Nagar, Opposite Bank of Baroda LaneBorivali West, mumbai400092
Narayana Olympiad School, Borivali West, mumbai
English Medium Schools in Borivali West, Mumbai, Maharashtra
CTS No 441, Prem Nagar, Opposite Bank of Baroda Lane, Beside Anushka Residency, Borivali West, mumbai, maharashtra - 400092
18001023344
1634.2
Schools Locator
Write ReviewsDrive Direction
Admission Enquiry 26-27
Narayana Olympiad School Social Feeds in Borivali West, mumbai
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