Pressure-cooking

March 20, 2013

The Maillard Reaction

One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the “browning reaction” in discussions of cooking, but that description is incomplete at best. Cooked meats, seafood, and other protein-laden foods that undergo the Maillard reaction do turn brown, but there are other reactions that also cause browning. […]

February 5, 2013

How Pressure Cookers Work

Pressure cookers are fantastic tools. They develop the characteristic flavors and textures of foods so quickly that what is conventionally a long, labor-intensive process becomes one hardly more time-consuming than a casual sauté. Risotto takes six minutes instead of 25. An intense chicken stock takes only 90 minutes. You can even pressure-cook food in canning […]

Stay in touch

Sign up to stay up-to-date with everything Modernist Cuisine.

Sign Up
css.php