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
about why foods brown
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
TO MAKE SMOOTHER ICE CREAMS AND SORBETS
you notice that your homemade ice cream is harder
to scoop and is not as smooth as commercial
ice cream. Find out how to make smoother ice...
And does you sorbet have too many large ice
crystals ... read how
to make smoother sorbets here.