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Old 07-19-2012, 08:18 PM   #99
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
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Quote:
Originally Posted by MS2SB View Post
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.

http://www.quora.com/Why-do-baking-s...llard-reaction
Thanks for the link!
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