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Let's recap Part 2 of Browning vs Boiling. What REALLY happens when you brown meat? And what happens when you boil or steam meat? Browning = Maillard reaction. Flavour, colour, aroma, crust above 160°C. Boiling / Steaming = Moist heat at 100°C. No crust, but collagen breaks down into gelatin for tender, soft meat. Two methods, two different results. Know when to use each. #chefmakamo #browning #searing #boiling #chicken
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