What You Need to Know
Infrared cooking utilizes the Maillard reaction, a chemical reaction between amino acids and reducing sugars when food is heated, resulting in browning and flavor development. This method allows for faster cooking times and more even browning due to the efficient heat transfer of infrared radiation. The ideal temperature range for infrared cooking is between 150°C to 200°C.
Steps
- 1.
Yakitori (Japan): Creates perfect char while keeping interior juicy
- 2.
Tandoori Chicken (India): Achieves signature smoky flavor and crisp skin
- 3.
Broiled Salmon (Nordic): Forms caramelized crust while preserving moisture
The Science
Primary Reaction
Maillard Reaction