1.8K views · 22 reactions | Our newest article is all about browning meat - or the Maillard reaction. And yes, tongs were clicked twice in the making of this steak. Link in the comments. | Vindulge | Facebook
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1.8K views · 22 reactions | Our newest article is all about brownin…
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3.6K views · 15 reactions | Maillard [ma-YARD] noun Definition: The browning reaction that gives burger patties their crave-worthy crust. Translation: Why your #CertifiedAngusBeef burger tastes even better | Certified Angus Beef ® brand | Facebook
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3.6K views · 15 reactions | Maillard [ma-YARD] noun Definition: The b…
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2.4K views · 32 reactions | More browning means more flavor. Learn how convection ovens brown evenly, with America's Test Kitchen. | Sub-Zero, Wolf, and Cove | Facebook
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2.4K views · 32 reactions | More browning means more flavor. Lear…
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Michael Laiskonis explains the Maillard reaction, and how controlling it can produce fascinating — and delicious — results (like flavorful raspberry caramels). Visit http://www.ice.edu/CHOCOLATELAB to learn more. | Institute of Culinary Education
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Michael Laiskonis explains the Maillard reaction, and how control…
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The Maillard Reaction (the char flavor), or better known by the scientific term “BROWN YUM YUM CRUNCHYS” is basically when the meats proteins are broken down into amino acids and react with the sugars to become incredibly delicious. This specifically happens when cooking over HOT temperatures that are beyond the internal temperature of the meat. It is one of the best parts of grilling and BBQ. | ArnieTex
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The Maillard Reaction (the char flavor), or better known by the sci…
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