How to Tell The Difference Between Maillard Reaction and Burnt? : AskCulinary
I am somewhat new to the cooking recreation, I’ve been attempting to get a just right filet finished in my cast-iron and I’m having hassle differentiating between the Maillard response of browning steak for a pleasant crispy external and what you could believe “burnt”. The underneath image:
Is what I cooked closing night time within the cast-iron. The within was once a somewhat uniform 135 levels and had a in point of fact great crimson middle with slightly any gray ring round (want I took a % however I dove into it with out bothering), however I’m now not sure should you would believe this external “burnt” or correctly browned/seared?
For what it’s value, it tasted beautiful just right, however I did have random bites the place I had an additional style of butter (I seared for two mins on each and every facet, then decreased the warmth and basted it in butter within the pan). I am questioning if the ones ‘additional just right’ bites are portions that weren’t burnt perhaps?
Thanks to your lend a hand prematurely!!