One Simple Trick That Makes Homemade Seafood Stock Taste Richer - Tasting Table
Roasting seafood shells before simmering concentrates flavors through Maillard reaction, producing richer, sweeter, and more complex stock ideal for chowders, risottos, and bisques.
The Crucial Cast Iron Mistake Ruining Your Steak (And How To Actually Fix It) - Tasting Table
To get that beautiful sear on a steak, you want to keep your pan temperature between 280 and 330 degrees Fahrenheit - that is the sweet spot for triggering a Maillard reaction.