Description
A technique where food is cooked on a single sheet pan in the oven.
Technical
Sheet-pan cooking involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked at temperatures above 140°C (284°F), resulting in the formation of new flavor compounds and browning. The even heat distribution of a sheet pan allows for consistent cooking, reducing the risk of overcooking or undercooking. This technique relies on the thermal conductivity of the pan to distribute heat evenly, cooking the food through conduction and radiation.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
savoryroastedcaramelizedtoastyherbybuttery
Wine Analogy
Similar to the caramelized notes in an oaked Chardonnay
Coffee Analogy