← Back to context Comment by alliao 2 years ago but how else will we get that sweet sweet aroma from Maillard reaction.... 6 comments alliao Reply 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! numbsafari 2 years ago > Everything in moderation. reducesuffering 2 years ago > Cook it sous videThen you're getting heated plastic? aitchnyu 2 years ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
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! numbsafari 2 years ago > Everything in moderation. reducesuffering 2 years ago > Cook it sous videThen you're getting heated plastic? aitchnyu 2 years ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
tjohns 2 years ago The “quick sear” is specifically what causes the Maillard reaction though! numbsafari 2 years ago > Everything in moderation.
reducesuffering 2 years ago > Cook it sous videThen you're getting heated plastic? aitchnyu 2 years ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
aitchnyu 2 years ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
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!
> Everything in moderation.
> Cook it sous vide
Then you're getting heated plastic?
Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure?
1 reply →