Key Parameters
Temperature
200°C
150°C - 260°C
Time
10 minutes
5 minutes - 15 minutes
Equipment
GrillTongsCutting boardKnifeMarinade bowl
Steps
- 1.
Satay (Indonesia/Malaysia) (Java, Indonesia): High heat caramelizes the peanut glaze while keeping meat juicy
- 2.
Bun Cha (Vietnam) (Hanoi, Vietnam): Quick grilling over charcoal imparts smoky notes to pork patties
- 3.
Moo Ping (Thailand) (Bangkok, Thailand): Palm sugar marinade forms a glossy, caramelized crust
The Science
Primary Reaction
Maillard Reaction