The Maillard Reaction: It’s Not Just for Color
What Eric Made
English - May 20, 2019 00:00 - 30 minutes - 14.1 MB - ★★★★★ - 15 ratingsFood Arts Leisure Home & Garden culinary school cooking recipes self help cuisine kitchen Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Which Cooking Oil Should I be Using?
Eric and Jessie discuss the Maillard reaction, an important process that takes place when we cook food and why it’s so important for the reaction to take place if you want to elevate your food. They wrap up by taking a listener question about why meat can come out dry or chewy after cooking.