date:Mar 06, 2019
s, specifically caramelized, sweet aromatic notes.
When you are cooking it at a high temperature, you are breaking down the fat and melting it from a solid state to a liquid like a vegetable oil, and when it gets hotter, it reacts with the other parts of the food, and that's where even more flavor is generated, Milkowski said. You are cooking at a pretty high temperature and generating different flavors than with other more massive pieces of meat, which never get to that temperature.
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