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Old 07-19-2012, 08:18 PM   #99
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

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.
Thanks for the link!
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