An Introduction to the Maillard Reaction
www.seriouseats.com
If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.

Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn’t wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.

    • yesinmybackyard@lemmy.worldEnglish
      91·
      1 year ago

      For all the downvotes you are objectively correct. Meat consumption is one of the biggest voluntary climate impacts in a Western person’s lifestyle.

      And I say that as someone who loves eating meat, I wish I had it in me to transition away.

    • MrFunnyMoustache@lemmy.oneEnglish
      41·
      1 year ago

      You are correct, red meats are the worst for the environment, which is why I only eat them on special occasions, just like flying, it isn’t sustainable to overconsume, and it should be minimised to whichever level you are willing to do.

    • HeyThisIsntTheYMCA@lemmy.worldEnglish
      63·
      1 year ago

      There is no ethical consumption. Eat what you want, just don’t pretend you’re better than someone else because you have some magical diet.

    • Llewellyn@lemmy.mlEnglish
      11·
      1 year ago

      To all the downvoters, just know that I’m comfortable each day of my life knowing that I’m not the problem.

      Don’t tell me what to do.