Maillard Reaction Quotes

If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

As soon as you wanna take away the flavor of anything, just fry it.

Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.

The temperatures required for caramelization and browning almost always far exceed the boiling point of water. So the presence of water on the surface of a food, or on the bottom of a pan, is a signal that browning can't yet occur.

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.

I rest my proteins in their liquid when I am done with the heat braise.

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.