Why in a pan instead of on open fire?
Discussion
Maillard reactions. Sugars bond with amino acids. Have to have lots of surface contact and extreme heat. If you do this over open flame you’ll burn the meat.
Why in a pan instead of on open fire?
Maillard reactions. Sugars bond with amino acids. Have to have lots of surface contact and extreme heat. If you do this over open flame you’ll burn the meat.