Heat is a fundamental cooking tool from "summary" of Salt, Fat, Acid, Heat by Samin Nosrat
Heat is the essential force that transforms raw ingredients into cooked food, and it is a fundamental cooking tool that no chef can do without. Whether it's grilling, roasting, baking, sautéing, or braising, heat plays a crucial role in developing flavors, textures, and aromas in dishes. When heat is applied to food, chemical reactions occur that break down complex molecules and create new compounds that give food its unique taste. The Maillard reaction, for example, is a chemical reaction that occurs when heat is applied to proteins and sugars, creating delicious brown crusts and complex flavors in cooked food. Understanding how different levels of heat affect ingredients is...
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