Narayana e-Techno SchoolNarayanaINR
Gate No 1444, Wagholi RoadLohegaon, pune412207

Narayana e-Techno School, Lohegaon, pune

English Medium Schools in Lohegaon, Pune, Maharashtra

Gate No 1444, Wagholi Road, Nearby Rohan Abhilasha Society, Lohegaon, pune, maharashtra - 412207

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...That Difference In Taste Comes Down To The Maillard Reaction. When Food Is Cooked At High, Dry Heat, Sugars And Proteins...

Narayana e-Techno School Social Feeds in Lohegaon, pune

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...

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
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