Guest guest Posted January 13, 2008 Report Share Posted January 13, 2008 Hi List, Several weeks ago, there was a discussion of whether or not to brown veggies for soups, etc. I couldn't think of the terminology at that time, but just came across it, "the maillard browning reaction." Basically - like sooooo many aspects of our lives - there are desirable and undesirable consequences of this chemical reaction. Considering this process generally requires oil, people on this list might as well avoid it for soups, but give into it for baked goods. This reaction also takes place during coffee bean roasting. Below is a link for inquiring minds (scroll down to page 82 when you get there). Janet http://books.google.com/books?id=FSLLgHigXSoC & pg=PA71 & lpg=PA71 & dq=maillard+browning+reaction+vegetables & source=web & ots=0EfrxPNH1_ & sig=0CjG4TLC-YHt-TMyniA9rckc71c#PPA82,M1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.