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11 minutes ago, JoNorvelleWalker said:
I don't think so. Vegetables I super-steam come out quite colored. Almost wish I had some carrots to run the test.
As I understand it, browning (Maillard Rxn)is a function of temp of the vegetable surface. If true, that would mean they'd brown quicker in a CSO than a regular oven. Still probably wouldn't top a frying pan though
9 minutes ago, JoNorvelleWalker said:
I don't think so. Vegetables I super-steam come out quite colored. Almost wish I had some carrots to run the test.
As I understand it, browning (Maillard Rxn)is a function of temp of the vegetable surface.
By Andrew Fenton,
