THE MALLIARD BROWNING REACTION. Why non-sugary foods brown (due to the malliard reaction) at high temperatures but not low ones, and how to control it. Rather shallow on the explanation and few experiments.
Otto’s O. (Over-Fired Broiler) is a high-performance grill made for preparing the perfect steak, which brings steakhouse quality to your home. After a few minutes of pre-heating, it reaches temperatures of over 900 °C. Exposing meat to these temperatu
Food Explainer: Why Does Food Taste Better When It’s Browned?