to bake

https://tts.langeek.co/read?text=dG8gYmFrZQ&hash=55b7f18e8ed8263cdda139972a24dfd85d9200f3&lang=en&cache-only=0&driver=googletts

to blind bake

https://tts.langeek.co/read?text=dG8gYmxpbmQgYmFrZQ&hash=475327a4d1d354563a6c1fafb1ce66674c6bb4a1&lang=en&cache-only=0&driver=googletts

to barbecue

https://tts.langeek.co/read?text=dG8gYmFyYmVjdWU&hash=c7cfcbefdf25da6e57633ee1613c7241bf306dc7&lang=en&cache-only=0&driver=googletts

to grill

https://tts.langeek.co/read?text=dG8gZ3JpbGw&hash=64f1a2f747940117bd5e32111178859f33e78e13&lang=en&cache-only=0&driver=googletts

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=51a36f9b5fa3132252bdf138e263c5e6a1e4bc1a&lang=en&cache-only=0&driver=googletts

to roast

https://tts.langeek.co/read?text=dG8gcm9hc3Q&hash=baf402a49e6906fab5fe911ad66eab186759eceb&lang=en&cache-only=0&driver=googletts

to sear

https://tts.langeek.co/read?text=dG8gc2Vhcg&hash=5538073a23fa6005c90052a29a98f7e2f352c3f5&lang=en&cache-only=0&driver=googletts

to broil

https://tts.langeek.co/read?text=dG8gYnJvaWw&hash=12978df7054594f25a777ad47be7d3ab162b0be7&lang=en&cache-only=0&driver=googletts

to broast

https://tts.langeek.co/read?text=dG8gYnJvYXN0&hash=6e073bc1df8fa914de8498e9b286ed02a92200fa&lang=en&cache-only=0&driver=googletts

to brown

https://tts.langeek.co/read?text=dG8gYnJvd24&hash=570e280cc9b35a77949d3dea3f5235649d04ec23&lang=en&cache-only=0&driver=googletts

to caramelize

https://tts.langeek.co/read?text=dG8gY2FyYW1lbGl6ZQ&hash=ee68cb3a95cee8126fe634d6d99885efabe5a0ef&lang=en&cache-only=0&driver=googletts

to charbroil

https://tts.langeek.co/read?text=dG8gY2hhcmJyb2ls&hash=a2409a547909f235c68999a168a5ea3c82d56dd9&lang=en&cache-only=0&driver=googletts

to dry-roast

https://tts.langeek.co/read?text=dG8gZHJ5LXJvYXN0&hash=fdad419ce0d92bcbd105d2da231f23d61748cf32&lang=en&cache-only=0&driver=googletts

to oven-cook

https://tts.langeek.co/read?text=dG8gb3Zlbi1jb29r&hash=55e4b2a2ec00decb45ce1e198b217626ab4ba670&lang=en&cache-only=0&driver=googletts

to hibachi

https://tts.langeek.co/read?text=dG8gaGliYWNoaQ&hash=ee14fb092d69e8370097ff55efe5eb532a42bb9e&lang=en&cache-only=0&driver=googletts

to microwave

https://tts.langeek.co/read?text=dG8gbWljcm93YXZl&hash=81c6f17f87621a4ea2bbde395b8ee689a3e6eb83&lang=en&cache-only=0&driver=googletts

to charboil

https://tts.langeek.co/read?text=dG8gY2hhcmJvaWw&hash=f0fa6e969b4607cf6c09fa538e87dedb7ac478b4&lang=en&cache-only=0&driver=googletts

to chargrill

https://tts.langeek.co/read?text=dG8gY2hhcmdyaWxs&hash=3eeaa5f700c7ff19710b3617d222cdc8077dd2a3&lang=en&cache-only=0&driver=googletts

to crisp

https://tts.langeek.co/read?text=dG8gY3Jpc3A&hash=26ffc47fc15849861e7d7a795dee6ee7d36ce494&lang=en&cache-only=0&driver=googletts

to griddle

https://tts.langeek.co/read?text=dG8gZ3JpZGRsZQ&hash=5bf6d5755da8fc1224069cd2524c43469b9dc427&lang=en&cache-only=0&driver=googletts

to nuke

https://tts.langeek.co/read?text=dG8gbnVrZQ&hash=8062893f847895fa2666285f2fba11dc1057f32a&lang=en&cache-only=0&driver=googletts

to pop

https://tts.langeek.co/read?text=dG8gcG9w&hash=3cfa39711bbcee0a0848d1b3a83c7ff038dbf75a&lang=en&cache-only=0&driver=googletts

to put on

https://tts.langeek.co/read?text=dG8gcHV0IG9u&hash=9188a291a9b49766a04b0bcbacad53da6f4ffb35&lang=en&cache-only=0&driver=googletts

to reheat

https://tts.langeek.co/read?text=dG8gcmVoZWF0&hash=00cf7bbf110a5103eeb42ca0024f06ff9e41626d&lang=en&cache-only=0&driver=googletts

to spatchcock

https://tts.langeek.co/read?text=dG8gc3BhdGNoY29jaw&hash=3d1363c9cb56bbea84ada5bf32d7c68f5b96ba4c&lang=en&cache-only=0&driver=googletts

to toast

https://tts.langeek.co/read?text=dG8gdG9hc3Q&hash=91274a54c61d834578e663bb4806fc5096c870a1&lang=en&cache-only=0&driver=googletts

to zap

https://tts.langeek.co/read?text=dG8gemFw&hash=8d5fa27fd214e655c64e449cf4968e52dda0761a&lang=en&cache-only=0&driver=googletts

to preheat

https://tts.langeek.co/read?text=dG8gcHJlaGVhdA&hash=c6e2a038d40650b8d2a97fdf9600eb62a5dfadce&lang=en&cache-only=0&driver=googletts

to warm through

https://tts.langeek.co/read?text=dG8gd2FybSB0aHJvdWdo&hash=28c21266fcef6ba0694a51af69c45196c907d554&lang=en&cache-only=0&driver=googletts

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

Техника приготовления пищи - Сухой жар

Английские слова, связанные с "Методами сухого нагрева"

Dry Heat Cooking Methods

English Words Related to "Dry Heat Cooking Methods"