Browning, or the Maillard reaction,
creates flavor and changes the color of food. Maillard
reactions generally only begin to occur above 285°F
(140°C). Until the Maillard reaction occurs meat
will have less flavor. Shown above are two identical
dishes cooked (left) below (140°C) and right at
much higher temperatures. Both caramelization
and the maillard reaction only occur on the
right producing the noticeable brown color.... Read
cookers are not only ideal for cooking many
foods quickly, but some chefs consider them
ideal for making quick and flavourful stocks.
See Science of the pressure cooker.-- Science
of Pressure Cooking.
FISH IN THE MICROWAVE
paper is a heavy-duty paper sold on rolls in
boxes, like aluminum foil and plastic wrap.
It is moisture-resistant and grease-resistant
making ideal for low fat cooking Read more about
using parchment paper for microwave cooking
fish and vegetables... Read