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The downvotes imply many people don't know about the Maillard Reaction.
Shame on me for expecting people to know basic food science. π€¦
Is the Maillard Reaction basic food science? Few people are creating recipes, and if you're just following them, you don't need to know it to produced good food. Heck, people cooked for millennium before Maillard identified the reaction.
Still, it had a "moment" a couple of years ago when it seems as if I saw it everywhere. Maybe the downvotes are just from fans of uncertainty.
SchrΓΆdingerβs downvote.
Thanks for the explainer!
I got it but I don't see why that's a good name to choose
Psh, it's like you've never cooked meth before π
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