INRhttps://branches.narayanaschools.in/narayana-school/education-in-north-24-parganas/education-in-mohispota/narayana-school-in-mohispota-north-24-parganas--1LKsQ9/articles/that-difference-in-taste-comes-down-to-the-maillar--0fea0437-3176-44ce-906a-ca90f73cb399Deshpriya NagarMohispota, north 24 parganas700113
Narayana School, Mohispota, north 24 parganas
English Medium Schools in Mohispota, North 24 Parganas, West Bengal
Deshpriya Nagar, Mohispota, north 24 parganas, west bengal - 700113
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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