INRhttps://branches.narayanaschools.in/narayana-school/education-in-nagpur/education-in-wathoda-layout/narayana-etechno-school-in-wathoda-layout-nagpur--58nUkr/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-ca90f73cb399Survey No 205, Sheet No 595/34, Jai Maa Vaishno Devi Nagar, Surju Township RoadWathoda Layout, nagpur440008
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Survey No 205, Sheet No 595/34, Jai Maa Vaishno Devi Nagar, Surju Township Road, Beside Harrison Lawn, Wathoda Layout, nagpur, maharashtra - 440008
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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