INRhttps://branches.narayanaschools.in/narayana-school/education-in-ranaghat/education-in-dayabari/narayana-school-in-dayabari-ranaghat--4rifzP/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-ca90f73cb399Kalyani RoadDayabari, ranaghat741201
Narayana School, Dayabari, ranaghat
English Medium Schools in Dayabari, Ranaghat, West Bengal
Kalyani Road, Nearby Electrical Substation, Dayabari, ranaghat, west bengal - 741201
18001219199
43.3
Schools Locator
Write ReviewsDrive Direction
Admission Enquiry 26-27
Narayana School Social Feeds in Dayabari, ranaghat
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