to bake

https://tts.langeek.co/read?text=dG8gYmFrZQ&hash=7ed1dcac7908983806707abc24d00b44b2599c11&lang=en&cache-only=0&driver=googletts&accent=US

to blind bake

https://tts.langeek.co/read?text=dG8gYmxpbmQgYmFrZQ&hash=03dbb563dc53b35e1774d5bbad4a4a37d2ab0b4f&lang=en&cache-only=0&driver=googletts&accent=US

to barbecue

https://tts.langeek.co/read?text=dG8gYmFyYmVjdWU&hash=6d8112192241a5c6035df2e0959c5c36b306dc68&lang=en&cache-only=0&driver=googletts&accent=US

to grill

https://tts.langeek.co/read?text=dG8gZ3JpbGw&hash=cc137a829803cb956c27b215e7457420cfd2f9a5&lang=en&cache-only=0&driver=googletts&accent=US

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs during cooking at high temperatures. It is responsible for the browning and flavor development of many foods, including meat, bread, and coffee. Named after the French chemist Louis-Camille Maillard, who first described it in the early 20th century, the Maillard reaction results in the formation of hundreds of different flavor compounds, giving cooked foods their characteristic aroma, color, and taste. The reaction typically begins at temperatures above 140°C and becomes more pronounced as temperatures increase. Factors such as cooking time, temperature, and moisture content can influence the Maillard reaction, leading to a wide range of flavors and textures in cooked foods.

What is the "Maillard reaction"?

Maillard reaction

https://tts.langeek.co/read?text=TWFpbGxhcmQgcmVhY3Rpb24&hash=39b1805b396711ec4e8acb79530301c54c86795f&lang=en&cache-only=0&driver=googletts&accent=US

to roast

https://tts.langeek.co/read?text=dG8gcm9hc3Q&hash=b2688b3b2bf2d2df7cd87d184d3934ab47d319df&lang=en&cache-only=0&driver=googletts&accent=US

to sear

https://tts.langeek.co/read?text=dG8gc2Vhcg&hash=b17db77a6598babff68682307626050b4f962d59&lang=en&cache-only=0&driver=googletts&accent=US

to broil

https://tts.langeek.co/read?text=dG8gYnJvaWw&hash=08ac6403d3b4cd5195870efd3bdab115939d3ab7&lang=en&cache-only=0&driver=googletts&accent=US

to broast

https://tts.langeek.co/read?text=dG8gYnJvYXN0&hash=f1730dd092cc017eefc01684924a681b25c687c9&lang=en&cache-only=0&driver=googletts&accent=US

to brown

https://tts.langeek.co/read?text=dG8gYnJvd24&hash=fec371c3688a1f72a1e11a783e2faec50c5c9b96&lang=en&cache-only=0&driver=googletts&accent=US

to caramelize

https://tts.langeek.co/read?text=dG8gY2FyYW1lbGl6ZQ&hash=da369ea47cde9d123db30dcb82b2c79a778d8e02&lang=en&cache-only=0&driver=googletts&accent=US

to charbroil

https://tts.langeek.co/read?text=dG8gY2hhcmJyb2ls&hash=6edf9f131ff9bcb232c9046d6670a31508b2144e&lang=en&cache-only=0&driver=googletts&accent=US

to dry-roast

https://tts.langeek.co/read?text=dG8gZHJ5LXJvYXN0&hash=c8c19de13d9512328342f5e5df0ade53664b4c22&lang=en&cache-only=0&driver=googletts&accent=US

to oven-cook

https://tts.langeek.co/read?text=dG8gb3Zlbi1jb29r&hash=14e3e9e62ebf464a27f805315c36e109212f02f4&lang=en&cache-only=0&driver=googletts&accent=US

to hibachi

https://tts.langeek.co/read?text=dG8gaGliYWNoaQ&hash=093ba0c74d383dcfd88d3511811802d3835bb387&lang=en&cache-only=0&driver=googletts&accent=US

to microwave

https://tts.langeek.co/read?text=dG8gbWljcm93YXZl&hash=14fb93ca253abe85c9c8d2020e6d916b812103f1&lang=en&cache-only=0&driver=googletts&accent=US

to charboil

https://tts.langeek.co/read?text=dG8gY2hhcmJvaWw&hash=4582f9e0b827b60f1fb2b4776019d1d0ef38a3e5&lang=en&cache-only=0&driver=googletts&accent=US

to chargrill

https://tts.langeek.co/read?text=dG8gY2hhcmdyaWxs&hash=ddfb9f9cbae2e2dadd78c107685d2f964cfd39bc&lang=en&cache-only=0&driver=googletts&accent=US

to crisp

https://tts.langeek.co/read?text=dG8gY3Jpc3A&hash=79ba440c6213070990b4499c666a4773fb79697b&lang=en&cache-only=0&driver=googletts&accent=US

to griddle

https://tts.langeek.co/read?text=dG8gZ3JpZGRsZQ&hash=3c13d90348c531471783eea59a2c992dcb766421&lang=en&cache-only=0&driver=googletts&accent=US

to nuke

https://tts.langeek.co/read?text=dG8gbnVrZQ&hash=d3bda176ec93aec54a5bebdcdf6a0fb05b65769e&lang=en&cache-only=0&driver=googletts&accent=US

to pop

https://tts.langeek.co/read?text=dG8gcG9w&hash=72e45c9345709a434fabc7604c14f9008433ce92&lang=en&cache-only=0&driver=googletts&accent=US

to put on

https://tts.langeek.co/read?text=dG8gcHV0IG9u&hash=66c4be90d684c80ca1855d11d23fc1f7d470f55b&lang=en&cache-only=0&driver=googletts&accent=US

to reheat

https://tts.langeek.co/read?text=dG8gcmVoZWF0&hash=6bb1d08e140fdacce22a14d441d3378e9d12b9ff&lang=en&cache-only=0&driver=googletts&accent=US

to spatchcock

https://tts.langeek.co/read?text=dG8gc3BhdGNoY29jaw&hash=e4cc66a5efce98b9fce2a05efe4b241c0f53e627&lang=en&cache-only=0&driver=googletts&accent=US

to toast

https://tts.langeek.co/read?text=dG8gdG9hc3Q&hash=dd7ee2271f14e3833ad44115fd1c7ed3f2cd9fdf&lang=en&cache-only=0&driver=googletts&accent=US

to zap

https://tts.langeek.co/read?text=dG8gemFw&hash=3e67e0f5999d0051f341a68c1ea3aee20508d477&lang=en&cache-only=0&driver=googletts&accent=US

to preheat

https://tts.langeek.co/read?text=dG8gcHJlaGVhdA&hash=6cd4a1725beab8f5342d80a5d23bf97be34dbc8b&lang=en&cache-only=0&driver=googletts&accent=US

to warm through

https://tts.langeek.co/read?text=dG8gd2FybSB0aHJvdWdo&hash=4744cb5df4ad67c3592229f830105f3a56ac0ddf&lang=en&cache-only=0&driver=googletts&accent=US

Here you will learn some English words related to dry heat cooking methods such as "roast", "sear", and "broil".

روش های تهیه غذا - حرارت خشک (بدون بخار)

کلمات انگلیسی مربوط به "روش‌های پخت و پز با حرارت خشک"

Dry Heat Cooking Methods

English Words Related to "Dry Heat Cooking Methods"