What You Need to Know
Tourtière cooking involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars, which occurs when the filling is baked at 180°C (356°F) for 45-60 minutes, resulting in the formation of new flavor compounds and browning of the meat and spices.
Steps
- 1.
Tourtière du Lac-Saint-Jean (Quebec, Canada): Uses layered game meats and potatoes in deep-dish format
- 2.
Cipâte (Acadia, Canada): Adapted version with alternating meat and pastry layers
- 3.
Pâté à la viande (French-Canadian diaspora): Simplified single-crust version with spiced pork
The Science
Primary Reaction
Maillard reaction