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Duvel

Duvel

11 minutes ago, FeChef said:

No. What i asked in the OP was never answered.


I answered it, maybe in too indirect way:

 

You‘ll unlikely get a decent Maillard reaction on the surface of your roast/chicken breast/tofu cube at 120 oC and 4h when you employ a wet marinade containing free amino acids and sugar. You‘ll get a bit of yellowing.

 

Your only chance is to eliminate the accompanying surface water by employing a dry rub. As you unlikely will be using powdered AAs your best chance is to generate these in situ by increasing the surface pH using alkaline salts.

 

Go and try it out.

 

Duvel

Duvel

1 minute ago, FeChef said:

No. What i asked in the OP was never answered.


I answered it, maybe in too indirect way:

 

You‘ll unlikely get a decent Maillard reaction on the surface of your roast/chicken breast/tofu cube at 120 oC and 4h when you employ a wet marinade containing free amino acids and sugar. You‘ll get a bit of yellowing.

 

Your only change is to eliminate the accompanying surface water by employing a dry rub. As you unlikely will be using powdered AAs your best chance is ti generate these in situ by increasing the surface pH using alkaline salts.

 

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