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Old 06-18-2005, 01:26 PM
JohnRov Offline
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Join Date: Oct 2004
Location: Pittsburgh, PA
Posts: 23
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Quote:
Originally Posted by phatch
I think Mario was talking about the Maillard reaction.

Phil
He was definately talking about technique and not caramel itself. Could you expand on the Maillard reaction? I've never heard of it.
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