Technique: Browning

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Applying heat to create a chemical change on the exterior of the food to enhance flavor and visual appearance.

In most recipes, browning refers to the Maillard reaction that is responsible for the color of roasted meats, dark beers, coffee beans and bread crusts.

Information

Other names: Browned, Brown
Translations: Brauniņš, ブラウニング, سمار, Ruskistusaine, Brauning, Bräunung, Súng lục tự động, Brauning, Браунинг, 브라우닝, तमंचा, השחמה, Браунінг, 布朗宁, Браунинг, Запържване

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