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
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
Last edited by MS2SB; 07-19-2012 at 11:21 AM..
Reason: Terrible grammar