Beware the Maillard baddies

  • Features Premium
  • Sunday, 22 Jun 2014

The browning of food caused by the Maillard reaction brings deliciousness, but there is an unsavoury side ...

SO we have been nattering about the Maillard reaction for a while now, dwelling on the positive aspects. And we have seen also how we can layer or combine Maillard reactions in different ingredients to enhance the flavours arising from the dry cooking process.

Article type: metered
User access status: 3
Join our Telegram channel to get our Evening Alerts and breaking news highlights

Others Also Read