What You Need to Know
Ethiopian tibs stir-frying involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, resulting in the formation of new flavor compounds and browning of the meat. This reaction is initiated by high heat, typically between 200-250°C/392-482°F, and is facilitated by the use of oil or fat to prevent sticking. The cooking process typically takes around 2-5 minutes, requiring frequent stirring to prevent overcooking.
Steps
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The Science
Primary Reaction
Maillard reaction