TIL! So (in general) it goes maillard reaction -> caramelization -> pyrolysis as temperatures increase?
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Joined 2 years ago
Cake day: February 14th, 2024
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Serious question. When you have a steak, or any piece of meat really, do you try to make sure it doesn’t get an color when it cooks? A lot of what’s happening is the same (heat converting sugars and things into other compounds that our brains like)
I thought Jim was asian???