Mallard Reaction.....
For the best steak, you have to reach the proper temperature while cooking. Bring pan to 335 degrees for your steak. After cooking to your liking, remove from the pan and set aside for 5 minutes. S...
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I've never owned a duck...much less fed one
but I get the joke. Kinda.
"Maillard Reaction"
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.
but I get the joke. Kinda.
"Maillard Reaction"
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.
