← Back to context Comment by alliao 17 days ago but how else will we get that sweet sweet aroma from Maillard reaction.... 6 comments alliao Reply numbsafari 17 days ago Cook it sous vide and then give it a quick sear.Everything in moderation. tjohns 17 days ago The “quick sear” is specifically what causes the Maillard reaction though! numbsafari 15 days ago > Everything in moderation. reducesuffering 17 days ago > Cook it sous videThen you're getting heated plastic? aitchnyu 16 days ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
numbsafari 17 days ago Cook it sous vide and then give it a quick sear.Everything in moderation. tjohns 17 days ago The “quick sear” is specifically what causes the Maillard reaction though! numbsafari 15 days ago > Everything in moderation. reducesuffering 17 days ago > Cook it sous videThen you're getting heated plastic? aitchnyu 16 days ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
tjohns 17 days ago The “quick sear” is specifically what causes the Maillard reaction though! numbsafari 15 days ago > Everything in moderation.
reducesuffering 17 days ago > Cook it sous videThen you're getting heated plastic? aitchnyu 16 days ago Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure? 1 reply →
aitchnyu 16 days 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 →