3 ms·
That's especially effective in a pressure cooker, where the elevated pressure and increased temperature allows the Maillard reaction to proceed in water phase.
by ryandamm 6y ago
That's especially effective in a pressure cooker, where the elevated pressure and increased temperature allows the Maillard reaction to proceed in water phase.
But be careful; I've noticed that if you use too much baking soda, you can get odd flavors — like squash tasting like pretzels.
- ReptileMan 6y agoWell - high temperatures, alkaline reagents and fats - this seems like a good way to get tiny amounts of something soap like. But your sauce will be emulsified to perfection.