Samin Nosrat quote

The temperatures required for caramelization and browning almost always far exceed the boiling point of water. So the presence of water on the surface of a food, or on the bottom of a pan, is a signal that browning can't yet occur.
Samin Nosrat

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
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