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Old 07-19-2012, 11:20 AM   #98
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA

And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
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Last edited by MS2SB; 07-19-2012 at 11:21 AM.. Reason: Terrible grammar
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Thanks from:--->