What You Need to Know
The process involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is heated, resulting in the formation of new flavor compounds and browning. The high temperatures and dry heat also contribute to the caramelization of the food's surface. The cooking time can range from 10-30 minutes, depending on the type of food being cooked.
Steps
- 1.
Tandoori Chicken (Punjab region): Creates characteristic smoky flavor and charred exterior while keeping meat juicy
- 2.
Naan Bread (Persian-influenced regions): Produces blistered, chewy texture with smoky undertones
- 3.
Kakori Kebabs (Lucknow, India): Imparts subtle smokiness to delicate minced meat
The Science
Primary Reaction
Maillard reaction