What You Need to Know
Stir-frying involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars, which occurs when ingredients are cooked at high temperatures, contributing to the development of flavor and browning. Different cooking times and techniques can affect the texture and flavor of the final dish. The use of various types of oil, including vegetable, peanut, and sesame oil, can also impact the flavor and smoke point of the dish.
Steps
- 1.
Pad Thai (Thailand): Creates wok hei (breath of the wok) flavor
- 2.
Chow Mein (China): Maintains crisp-tender vegetable texture
- 3.
Bulgogi (Korea): Develops caramelized crust on marinated meat
The Science
Primary Reaction
Maillard reaction