Maillard reactions – The art of Brown

December 6, 2012 in nifty cooking

Typically colour means taste, but what about brown?

A delicious pork roast with roast potatoes made for Sunday lunch by the Gorgeous Gourmet (

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.

Click here to read more

1 response to Maillard reactions – The art of Brown

  1. Brown – the place where flavour goes to hide? that brown? Yummm…

Add Comment Register

Leave a reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>