Why does meat require direct contact with the cooking surface to brown? 110 viewsJanuary 2, 2024 Question92.10K May 30, 2022 0 Comments Why does meat require direct contact with the cooking surface to brown? In: 0 3 Answers ActiveNewestOldest Anonymous Posted May 30, 2022 0 Comments High heat, the kind you get with that high heat direct surface contact, creates what the cooking world causes the “maillard reaction” i.e, that good delicious browning, vs indirect heat, which is less intense. You are viewing 1 out of 3 answers, click here to view all answers. Register or Login
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