Even though cooking is normally carried out in air, the temperatures and environmental conditions are such that there is little or no combustion of the original substances or their decomposition products. In particular, the pyrolysis of proteins and carbohydrates begins at temperatures much lower than the ignition temperature of the solid residue, and the volatile subproducts are too diluted in air to ignite. (In flambé dishes, the flame is due mostly to combustion of the alcohol, while the crust is formed by pyrolysis as in baking.)... |