What You Need to Know
This technique utilizes a combination of high heat for searing and lower heat for finishing, resulting in the Maillard reaction, caramelization, and charring of ingredients. The chemistry behind this process involves the gelatinization of starches and the breakdown of proteins, leading to the development of flavor and texture.
Steps
- 1.
Moo Ping (Thailand): Creates caramelized crust while keeping pork tender
- 2.
Gai Yang (Isan region): Imparts smoky flavor to marinated chicken
- 3.
Satay (Thai-Malay): Quick cooking over high heat develops complex flavors
The Science
Primary Reaction
Maillard reaction