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