The Maillard reaction
Springtime and barbecue time. The secret to perfect barbecue cooking? Masters Andrea Critelli and Angelo Carpin explain it to you in this video 🥩🔥
Find the recipe book at this link 👉 https://ac.academia.tv/maillard
🍖What you'll learn in this video:
What is the Maillard reaction?
How to achieve the Maillard reaction
Temperature tips
Tips and tricks for optimizing the Maillard reaction
📖 Video lesson from the course "Basics of Cooking - Barbecue & Grilling" by Masters Andrea Critelli and Angelo Carpin, available on Acadèmia.tv.
👨🍳 Other course contents:
Direct, indirect, and hybrid cooking
Temperature stabilization
Cooking temperatures for the main food categories
Leave a 👍 if you love grilling and subscribe to the channel so you don't miss the next lesson!
00:00 INTRODUCTION
00:46 WHAT IS THE MAILLARD REACTION?
01:30 WHAT FACTORS INFLUENCE THE MAILLARD REACTION?
03:14 WHY IS GRILL TEMPERATURE SO IMPORTANT?
05:40 WHICH MATERIAL IS BEST FOR THE PERFECT CRUST?
06:27 WHEN IS THE RIGHT TIME TO FLIP A STEAK?
07:25 WHAT TRICKS HELP YOU GET A PERFECT MAILLARD?
11:26 HOW DO YOU COOK A WRONG STEAK (COLD GRILL)?
12:33 HOW DO YOU GET A PERFECT MAILLARD IN PRACTICE?
16:18 COMPARISON OF THE THREE STEAKS: WHAT IS THE RESULT?
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