The Maillard reaction is what gives toast its nutty crunch, both steak and bread their crusts, and even coffee the deep flavor that has you hooked (well, that, and the caffeine). But what are the most important things to know about the Maillard reaction when you cook?| Mashed
:max_bytes(150000):strip_icc()/GettyImages-Arijuhani_950332546-d1f78fa10aac4e0dbe8575ffe8036896.jpg)
We tested four different techniques for cooking a steak indoors, including on the stovetop, in the oven, and combinations of the two. The good news: Each method worked well and delivered an absolutely delicious steak. We break down the pros and cons of each one.| The Spruce Eats
:max_bytes(150000):strip_icc()/classic-french-steak-au-poivre-995498-step-07-5bdcb9514cedfd0026ffd430.jpg)
Does searing meat seal in juices? Maybe! But the real question is, is there a cooking method that consistently yields the juiciest steak? And if so, what is it?| The Spruce Eats
:max_bytes(150000):strip_icc()/483267299-56a20f0d3df78cf772717f52.jpg)
Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature.| The Spruce Eats
:max_bytes(150000):strip_icc()/GettyImages-746274723-5ba3d3a146e0fb0025955166.jpg)
Dry heat cooking produces complex flavors and aromas. Grilling, pan frying, and roasting are all dry heat cooking methods.| The Spruce Eats
:max_bytes(150000):strip_icc()/saute-2500-56a2101b5f9b58b7d0c62aba.jpg)
Sautéeing is a common cooking technique using a very hot pan and a small amount of fat. The goal is for the food to brown and cook quickly and evenly.| The Spruce Eats