Chemistry of the Kitchen: Cooking Methods
XVI. Cooking Methods
A. Browing Reactions and Flavor
1. Caramelization
2. The Maillard reaction
3. both types occur at high temperatures
4. drawbacks of the browning reactions
B. Cooking methods
1. Microwave vs. Conventional ovens
a.
b. Electromagnetic spectrum:
2. Conventional ovens
3. Microwave ovens
4. Differences in cooking speed
5. Energy efficiency
6. Browing reactions