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Deeper dive on Serious Eats: https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html https://www.seriouseats.com/2017/04/what-is-mail

• dang 6y ago
  Maybe we'll change to that from https://en.wikipedia.org/wiki/Maillard_reaction https://en.wikipedia.org/wiki/Maillard_reaction. Thanks! There's also https://modernistcuisine.com/mc/the-maillard-reaction/ https://modernistcuisine.com/mc/the-maillard-reaction/, via https://news.ycombinator.com/item?id=7562312 https://news.ycombinator.com/item?id=7562312
• antonf 6y ago
  I really like The Food Lab book by one of Serious Eats authors, Kenji López-Alt. It helped me to understand the purpose of different steps in recipes and what is important about them. For example when recipe asked me to saute something for X minutes until brown fond forms on the bottom of pan, I usually continued after X minutes even if brown fond didn't form. It turned out what the recipe actually asked is to create products of Maillard reaction, and it was crucial for taste of final product while amount of minutes it would take can vary depending on type of burner, pan, frequency of stirring, etc...
  • sevencolors 6y ago
    That book and Salt, Fat, Acid, Heat by Samin Nosrat are my go to when i want to understand why something works :)