The Science
Primary Reaction
Maillard Reaction
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Key Variables
Temperature (150-200°C)pH (slightly acidic to neutral)Moisture content (controlled by the batter's water content)Reaction time (short, intense heat exposure)Presence of reactants (amino acids, reducing sugars, etc.)
Common Mistakes
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Open all →Free Sample
You're reading one of techniques available free. Full library with Gastronome.
Overcooking
Cause: Insufficient flipping or excessive heat
Fix: Adjust heat and flipping frequency