To get best results in a Maillard Reaction the protein surface is best moist and wet. True or False?

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Understand the Problem

The question is asking whether having a moist and wet protein surface is optimal for achieving the best results in a Maillard Reaction, which is a fundamental chemical reaction in cooking and food science.

Answer

False

The final answer is False

Answer for screen readers

The final answer is False

More Information

The Maillard reaction occurs more effectively when the surface is dry. Moisture can inhibit reaching the necessary high temperatures quickly, which is required for this browning process.

Tips

A common mistake is not drying the surface enough, which prevents proper browning.

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