Author Topic: Malliard Reaction article  (Read 2070 times)

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Offline bighairybloke

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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.

http://blog.khymos.org/2012/06/04/maximizing-food-flavor-by-speeding-up-the-maillard-reaction/

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

Steve

Offline Stu-pot

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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!



 

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