Food Chemistry - The Maillard Reaction
Food science videos! The science behind food and cooking- lots of food video topics-
FACS - Classroom Ideas
Adding baking soda increases the Maillard reaction, which means you can achieve caramelized goodness in a pressure cooker!
my bare cupboard: Portuguese Egg Tarts Recipe
What temperature does the Maillard reaction occur?
Recipes to Cook
Sous Vide SteakOne advantage is that presearing rapidly kills bacteria where they are most likely to be found: on the surface of your food. Another reason to consider presearing meaty foods is that it can enhance the so-called Maillard reaction.
Here is my take on how to bake chicken wings to perfection - crispy skinned, tender and juicy on the inside, ridiculously flavorful and tasty. Just perfect!
homemade dulce de leche- thick and creamy...and worth the wait.
Down Cakery Lane
Beer After Maillard Reaction
Pastry chef Michael Laiskonis explains Maillard reactions and why browned foods taste so damn good
:||: Bon Vivant~Food Ideas and tips :||: