To Grill or Not to Grill!

There are a huge variety of cooking methods involving meat. The common factor is heat. Meat may be wet-cooked, as in a stew or curry, and all the flavors are released into the pot. It may be fried, in which case it is cooked relatively quickly, retaining its juices. It can be grilled over a heat source, but care...

The Maillard Reaction

This is a very important factor when considering how well Beef should be cooked. It refers to a chemical reaction between amino acids and sugar and takes its name from a French chemist  Louis Camille Maillard who discovered the process more than one hundred years ago. Why should this concern us, you might well ask. The answer is that...

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