RE: How to Make Traditional Food "Better": On the Maillard Reaction and Caramelization and a Traditional South African Kookkos Recipe

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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!

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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.

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This is so true! It only helps your cooking and you can transform mundane food into something special. It only broadens your horizon.

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