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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Three common thermal cooking techniques that use dry heat to denature proteins, gelatinize starches, and produce Maillard browning.
Origin: Roman, Chinese, French (ancient to 18th century) — Europe, Asia, Americas
See full technique reference →Grilling applies direct radiant heat from below or above, reaching surface temperatures >200 °C, which initiates Maillard browning between 140–165 °C and caramelization above 170 °C. Roasting employs dry oven heat (180–220 °C) to gradually denature proteins and gelatinize starches over 20–60 min, while sautéing cooks food in a small amount of fat at 160–190 °C, promoting rapid Maillard reactions while preserving moisture.
Primary Reaction
Maillard browning
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