Curious Cook: The Alkaline Effect

This is what medium cooked beef looks like. - Photos by CHRIS CHAN

Once we know how the Maillard reaction works, we can learn to control it and master the science of deliciousness.

In Part I of the story on the Maillard reaction, we learnt how the browning of food caused by the Maillard reaction plays a big role in building complex flavours in cooked food.