3 ms·
Funny that the Maillard reaction causing browning and using the resulting fond is exactly what you want to see and eat from a culinary, tastes-good perspective.
by toastal 5y ago
Funny that the Maillard reaction causing browning and using the resulting fond is exactly what you want to see and eat from a culinary, tastes-good perspective.
- graeme 5y agoTotally. It is possible that a better cook than me can thread the needle of producing such a reaction without producing much pollution. I haven’t tested AQI with steak for example. And I can say that with bacon I have certainly managed to have it turn brown without pollution. But, once things are turning brown you are on thin ice and it is easy to go from “none” to “hazardous” in a flash.