Tagged: Heat
4 articles with this tag.
Caramelization vs Maillard: They're Not the Same Thing
Caramelization and the Maillard reaction both brown food, but they work completely differently. Learn the science and use both to cook better
BeginnerMaillard Reaction: Why Food Browns and Gets Delicious
The Maillard reaction is the chemical process that makes bread crusty, steak seared, and coffee roasted. Here's how it works and how to use it.
BeginnerProtein Denaturation: What Actually Happens When You Cook an Egg
Protein denaturation is what happens when heat, acid, or mechanical action unfolds protein molecules, turning raw eggs solid, making meat firm, and setting yogurt
BeginnerSmoke Points Explained: Which Oils for Which Heat
Oil smoke point determines when your fat starts degrading and producing harmful compounds. Here's a full chart and the science to choose the right oil for every job
Beginner