I have 4 ribeye in the fridge, a cast iron frying pan and family coming over. Can someone explain the Maillard reaction anod how best to make use of it, to an user who's mildly curious, but cbf to interpret any of the shit online explaining it? Thanks.
I have 4 ribeye in the fridge, a cast iron frying pan and family coming over...
Caleb Morales
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Jonathan Clark
>in the fridge
dropped
Connor Thompson
>in the fridge
wow, you actually, literally, did not read anything online explaining it
you're fucking retarded, stop trying to hide it behind "i'm a fucking retard oh fuck please spoonfeed me holy shit"
Jacob Miller
The Maillard reaction is many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors.
seriouseats.com
Learn reading comprehension. In the simplest sense it just refers to the browning of meats and things.
Andrew Fisher
Eh? I have steaks in the fridge, they've been there since Friday. If I take them out for an hour before cooking they're ready to go. Don't try the pretentious shit with me, dishwashing brat
Oliver Baker
...
Easton Peterson
Well I've read this kind of condensed explanation a million times, but it gives you fuck all understanding by which you can optimise it. No methods, no temperatures, no information other than 'use a hot, cast iron pan'.
Jason Nelson
Because cooking isn't an exact rigorous science and there's a million variables. Just try it and use your intuition. You'll want butter or shortening or something to properly brown though.
Daniel Butler
>Use a hot cast iron pan
You all act like searing meat requires literally any more instructions than that, get the pan hot, don't burn it and finish in the oven until desired doneness
Hudson Peterson
I heat olive oil until it smokes, season room-temp steaks, add crushed garlic and rosemary to pan, add steaks and turn/mix around pan every 30 secs, fry until 45 degrees internally for rare, 55 med, 65 well done. add butter, sit for 5 mins, serve with sprig of rosemary. always comes out perfectly and it's easy to remember when people are precise.
Michael Miller
Just get it brown, dipshit
Charles Gray
true shit
Kayden Thomas
>heating the oil in the pan
Brody Reed
>Olive oil
No way man. Smoke point is like 200° too low. It just burns away and leaves your kitchen smelling terrible with smoky residue on the walls. If it doesn't do that, you're not even hit enough to be considered searing
Use a nice high temp oil like grapeseed or maybe avacado oil. You can use the same seasonings. Olive oil is ano for searing.
Oliver Jackson
that's cool man. did you make a post saying your family was coming over in the immediate future and that you have absolutely no desire to research your question and that you want to be spoonfed?
must be really fucking hard to skip over all the context like this just to call people pretentious, i'm gonna guess your salary is very close to the poverty line based on that comment
Gabriel Murphy
Where else?
Jace Martinez
>Maillard
Nathaniel Hernandez
RUB IT ON THE MEAT FIRST
Jason Johnson
and salt
salt the fuck out of it
you can't use too much
Justin Ross
But how would that heat the oil?
Sebastian Ross
You forgot how Gordon Ramsay works. The oil goes on the meat and anything around it.