Comment by echelon 17 days ago Don't over-cook your food. AGEs, PAHs, etc. are all bad. 7 comments echelon Reply alliao 17 days ago but how else will we get that sweet sweet aroma from Maillard reaction.... numbsafari 17 days ago Cook it sous vide and then give it a quick sear.Everything in moderation. tjohns 16 days ago The “quick sear” is specifically what causes the Maillard reaction though! 1 reply → reducesuffering 17 days ago > Cook it sous videThen you're getting heated plastic? 2 replies →
alliao 17 days ago but how else will we get that sweet sweet aroma from Maillard reaction.... numbsafari 17 days ago Cook it sous vide and then give it a quick sear.Everything in moderation. tjohns 16 days ago The “quick sear” is specifically what causes the Maillard reaction though! 1 reply → reducesuffering 17 days ago > Cook it sous videThen you're getting heated plastic? 2 replies →
numbsafari 17 days ago Cook it sous vide and then give it a quick sear.Everything in moderation. tjohns 16 days ago The “quick sear” is specifically what causes the Maillard reaction though! 1 reply → reducesuffering 17 days ago > Cook it sous videThen you're getting heated plastic? 2 replies →
tjohns 16 days ago The “quick sear” is specifically what causes the Maillard reaction though! 1 reply →
but how else will we get that sweet sweet aroma from Maillard reaction....
Cook it sous vide and then give it a quick sear.
Everything in moderation.
The “quick sear” is specifically what causes the Maillard reaction though!
1 reply →
> Cook it sous vide
Then you're getting heated plastic?
2 replies →