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Maillard Reaction

B.A.S.I.C Braising

Jeffrey de Picciotto | Posted 04.30.2013 | Taste
Read More: Braising, Mirepoix, Cooking How-To, Beef, Kitchen, Lamb, Cooking-Video, Braise, Maillard Reaction, Short Ribs, House, Video, Recipes, Cooking, Stock, Food, Eating, Pork, Meat, Nomnom, Cooking Videos, Taste News
Jeffrey de Picciotto

To brown or not to brown? To cover or not to cover? To strain or not to strain?

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Why Does Brown Taste So Good?

Joshua Stokes | Posted 05.25.2011 | Home
Read More: Slidepollajax, Joshua Stokes, Recipes, Shrimp, Cooking, Browning, Grill-a-Chef, Food, Grill a Chef, Pork Chops, Cooking-Advice, Caramelization, Maillard Reaction, Home News
Joshua Stokes

Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Our brains know it, but does our mind understand it?

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