Recipes | Baking Science | Entree | meat
Greek Lamb Skewers (Gyros): The Science of Tenderization and Maillard Char
By Chef Mansoor | Flavour Bazar The Sizzling Embers The grill roars as you lay the skewers across the grates. Within seconds, the fat cap on each lamb cube begins to render—bubbling, sizzling, dripping translucent liquid down onto the hot coals where it ignites in brief flashes of flame. The smell hits you in waves:…
