You have a pressure cooker (in which you cook food with liquid at high pressures

Question

You have a pressure cooker (in which you cook food with liquid at high pressures), and notice in the directions the corresponding temperature for each pressure setting (see table below). Can the Maillard reactions occur? If so, what setting would you use to cook your food? PRESSUREPOUNDS PER SETTINGS SQUARE INCH USAGE TEMPERATURE EQUIVALENT (PSI) 5 PSI 210 degrees F. Rarely used Possibly some delicate types of fish, shrimp, some tender-crisp veggies low medium can vary from 8-10 about 225 degrees F. Sometimes used for rice, PSI, check owner's manual pudding or custard recipes, some steamed holiday puddings. high standard is 15 PSI, although beware of brands like TFAL that only reach 13 PSI*or less 250 degrees F. Everything, this is the standard, and unless stated otherwise most pressure cooker recipes call for 15 psi. O No since there is liquid, the Maillard reactions cannot occur Yes-the Maillard reactions can occur on the low pressure setting Yes-the Maillard reactions can occur on the medium pressure setting Yes-the Maillard reactions can occur on the high pressure setting

Explanation / Answer

Answer:
Option D is correct.

Explanation:
Millard reactions occur above 285 F (140 degree Celsius).
The Millard reaction can occur in a sealed environment of a pressure cooker at high-pressure setting.

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