← Back to context Comment by alliao 10 months ago but how else will we get that sweet sweet aroma from Maillard reaction.... 6 comments alliao Reply 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! numbsafari 10 months ago > Everything in moderation. reducesuffering 10 months ago > Cook it sous videThen you're getting heated plastic? aitchnyu 10 months ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
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! numbsafari 10 months ago > Everything in moderation. reducesuffering 10 months ago > Cook it sous videThen you're getting heated plastic? aitchnyu 10 months ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
tjohns 10 months ago The “quick sear” is specifically what causes the Maillard reaction though! numbsafari 10 months ago > Everything in moderation.
reducesuffering 10 months ago > Cook it sous videThen you're getting heated plastic? aitchnyu 10 months ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
aitchnyu 10 months 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 →