What You Need to Know
Sheet-pan cooking involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked at temperatures above 140°C (284°F), resulting in the formation of new flavor compounds and browning. The even heat distribution of a sheet pan allows for consistent cooking, reducing the risk of overcooking or undercooking. This technique relies on the thermal conductivity of the pan to distribute heat evenly, cooking the food through conduction and radiation.
Steps
- 1.
Sheet-pan fajitas (Tex-Mex cuisine): Simultaneously caramelizes peppers while keeping chicken juicy
- 2.
Traybake roast dinner (British cuisine): Creates crispy potatoes while infusing vegetables with meat juices
- 3.
Mediterranean vegetable bake (Greek cuisine): Concentrates flavors through evaporation while preserving texture
The Science
Primary Reaction
Maillard reaction