Description
A fast and flavorful cooking technique that involves quickly cooking chicken and vegetables in a wok or large skillet over high heat.
Technical
The Maillard reaction occurs between 140°C to 180°C when cooking chicken and vegetables, and stir-frying typically involves high heat for short times. Excessive heat can lead to overcooking and the formation of acrylamide, while inadequate heat can result in undercooked chicken and vegetables.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
savoryumamiaromaticcaramelizedtoastedherbaceous
Wine Analogy
Like a young Pinot Noir with bright red fruit and earthy undertones
Coffee Analogy
Similar to a medium roast with caramelized sugar and nutty notes