Description
Precise thermal control ensures safe, flavorful fish and poultry.
Technical
Cooking fish and poultry involves controlled protein denaturation: fish proteins coagulate gently around 52–54 °C, while poultry requires 71–74 °C to eliminate pathogens. The Maillard reaction at high surface temperatures (~204–232 °C) creates a browned crust, enhancing aroma and flavor.
Science
Primary Reaction
Protein denaturation and Maillard browning
Sensory Profile
Aroma ()
savoryroastedbutteryseafoodumamiherbalcaramelizedsmokycitrusybriny