The Science
Primary Reaction
Maillard reaction
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Key Variables
Temperature (175-190°C)pH (slightly acidic to neutral)Moisture content (low)Oil composition (e.g., linoleic acid, oleic acid)Time (2-3 minutes per side)
Common Mistakes
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You're reading one of techniques available free. Full library with Gastronome.
Overcooking
Cause: Excessive heat or frying time
Fix: Adjust frying time and temperature