Description
A cooking method using infrared radiation for faster cooking and even browning.
Technical
Infrared cooking utilizes the Maillard reaction, a chemical reaction between amino acids and reducing sugars when food is heated, resulting in browning and flavor development. This method allows for faster cooking times and more even browning due to the efficient heat transfer of infrared radiation. The ideal temperature range for infrared cooking is between 150°C to 200°C.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
CaramelizedToastedSavorySmokyRichNutty
Wine Analogy
Like barrel-aged Cabernet Sauvignon with its toasted oak notes
Coffee Analogy
Similar to dark roast coffee's caramelized sugars