← Back to context Comment by echelon 10 months ago Don't over-cook your food. AGEs, PAHs, etc. are all bad. 7 comments echelon Reply alliao 10 months ago but how else will we get that sweet sweet aroma from Maillard reaction.... numbsafari 10 months ago Cook it sous vide and then give it a quick sear.Everything in moderation. tjohns 10 months ago The “quick sear” is specifically what causes the Maillard reaction though! 1 reply → reducesuffering 10 months ago > Cook it sous videThen you're getting heated plastic? 2 replies →
alliao 10 months ago but how else will we get that sweet sweet aroma from Maillard reaction.... numbsafari 10 months ago Cook it sous vide and then give it a quick sear.Everything in moderation. tjohns 10 months ago The “quick sear” is specifically what causes the Maillard reaction though! 1 reply → reducesuffering 10 months ago > Cook it sous videThen you're getting heated plastic? 2 replies →
numbsafari 10 months ago Cook it sous vide and then give it a quick sear.Everything in moderation. tjohns 10 months ago The “quick sear” is specifically what causes the Maillard reaction though! 1 reply → reducesuffering 10 months ago > Cook it sous videThen you're getting heated plastic? 2 replies →
tjohns 10 months 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 →