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To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F) [1], so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same ...
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
Browning is typically done using a frying pan, which is generally preheated to a medium high temperature to avoid sticking. In order to brown properly, the meat should first have surface moisture removed. This is usually achieved by patting the meat with a paper towel to remove water. [1] [page needed]
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There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]
Soap, or other types of detergent, should never be used to "clean" meat. "Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry ...
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor , improves the appearance of meat through the Maillard reaction , and when combined with curing it preserves the meat. [ 2 ]
Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying (AMAZON) Lavatools PT12 Javelin Digital ...