#maillard-reaction
#maillard-reaction
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3 weeks agoDitch The Slow Cooker: There's A Much Better Way To Make Chili - Tasting Table
In a Dutch oven, every aspect of your chili gets elevated, from the initial browing to the final intensity of the flavor. While a slow cooker is one of the most popular appliances for making chili, it will produce a batch that tastes flatter and less flavorful than a Dutch oven. The secret lies in the brilliant heat distribution and browning power that only a Dutch oven can provide.
Cooking
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3 weeks agoOne Simple Mistake Is Preventing Your Spam From Getting Crispy - Tasting Table
Spam has a variety of creative uses whether you're preparing breakfast, lunch, dinner, or even a simple snack. There are several different methods to prepare this already fully cooked canned pork shoulder/ham combination, but pan-frying is among the most common. If you really want to crisp up your Spam in the frying pan, one of the most important mistakes to avoid is overcrowding.
Cooking
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3 weeks agoBrown Bits From Sausage Are The Key To Potato Soup That Actually Tastes Homemade - Tasting Table
When you brown sausage and see those caramelized speckles cling to the pot, you're witnessing the single biggest difference between soup made from scratch and soup that tastes flat or store-bought. Those brown bits at the bottom of the pan make your soup taste better because they're essentially concentrated flavor, what the culinary world calls fond. Fond happens when the natural sugars and proteins in the meat react to heat and form deeply browned layers.
Cooking
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1 month agoAvoid These 15 Common Mistakes When Cooking Ground Beef - Tasting Table
Forming the base of countless dinnertime favorites, ground beef is a versatile fridge staple that brings plenty of heartiness and rich, savory flavor. This trusty ingredient is made by passing various cuts of beef and fat trimmings through a meat grinder, turning them into a ready-to-cook product. It's protein-packed, quick to prepare, and super easy to customize with other add-ins.
Cooking
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1 month agoAvoid Using Diet Coke When Adding Soda To Your Pot Roast - You'll Thank Us Later - Tasting Table
Everything is added: meat, root vegetables, and broth. That is, almost everything; it's time for the finishing touches, and you know just the trick. In a stroke of culinary genius, you reach for a can of soda, thinking your pot roast will taste better with this fizzy addition. Hold fire, though. Which type did you grab? Unfortunately, the lack of sugar in Diet Coke could be sabotaging your pot roasts. Regular Coca-Cola is always preferable.
Cooking
Food & drink
fromTasting Table
3 months agoDon't Boil Or Steam Carrots: Roast Them With A Pinch Of Baking Soda For Amazing Results - Tasting Table
A pinch of baking soda when roasting carrots raises surface alkalinity, accelerating caramelization and the Maillard reaction to produce sweeter, deeply browned, flavorful carrots.
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