The Science
Primary Reaction
Maillard Reaction
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Key Variables
Temperature (150°C - 200°C)pH (5.5 - 7.5)Water activity (0.5 - 0.9)Sugar concentration (10% - 20%)Protein concentration (5% - 10%)
Common Mistakes
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You're reading one of techniques available free. Full library with Gastronome.
Overcooking
Cause: Excessive heat or cooking time
Fix: Adjust cooking time and temperature
Undercooking
Cause: Insufficient heat or cooking time
Fix: Increase cooking time and temperature