INRhttps://branches.narayanaschools.in/narayana-school/education-in-mumbai/education-in-dadar-west/narayana-co-school-in-dadar-west-mumbai--2qWVXy/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-ca90f73cb399Fourth Floor, M Square Building, Lower Parel DivisionDadar West, mumbai400028
Narayana CO School, Dadar West, mumbai
English Medium Schools in Dadar West, Mumbai, Maharashtra
Fourth Floor, M Square Building, Lower Parel Division, Opposite Bhavani Shankar Road, Dadar West, mumbai, maharashtra - 400028
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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