Author Topic: Malliard Reaction article  (Read 2070 times)

0 Members and 1 Guest are viewing this topic.

Offline bighairybloke

  • Chef
  • *
  • Posts: 23
    • View Profile
Malliard Reaction article
« on: July 13, 2015, 04:22 PM »
Being as the malliard reaction is essential to BIR cooking, I thought you'd find this article an interesting read.  Especially the bit about sodium bicarbonate and onions.

Also wondering about the practicality/desirability of a 'Malliard Pan', ie a temperature controlled sauce pan set to sustain Malliard temperatures? Hmm...


Offline Stu-pot

  • Head Chef
  • ***
  • Posts: 229
    • View Profile
Re: Malliard Reaction article
« Reply #1 on: July 13, 2015, 08:11 PM »
That's a great article...  I'm also trying to find a Chicken that'll cover itself in curry powder and jump into that maillard pan and cook itself before I get home from work!


  ©2022 Curry Recipes