Maillard reactions – The art of Brown
December 6, 2012 in nifty cooking
Typically colour means taste, but what about brown?
The brown I’m referring to is the golden brown on toast, the delicious crispy brown chicken skin that crackles when you bit into it, and the glowing beautiful brown on those Sunday roast potatoes. That is the brown to which I refer. It’s a good brown that most people never think about much, or question why it’s good or how to get more of it.