RE: How to Make Traditional Food "Better": On the Maillard Reaction and Caramelization and a Traditional South African Kookkos Recipe
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I like the approach of your post. The Maillard reaction is a complex set of reactions that occur between proteins and reducing sugars that occur when food is heated, and under this chemical principle we can naturally enhance and improve the flavor of our food without the need for so many additives.
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Thanks for the clarrification! Since writing my post and making food again, my brain cannot stop thinking about the difference between caramelization and the Maillard reaction. I think it is very subtle, but fascinating nonetheless. Thanks again!
I find it fascinating how chemistry is involved in everything, it's like another world when you discover these processes and apply them in everyday activities.
This is so true! It only helps your cooking and you can transform mundane food into something special. It only broadens your horizon.