Love them or detest them, leftovers are a near-inevitability of the holiday break time. That’s specifically true if you’re accumulating with a large amount of cherished types who are all bringing their very own dishes to the desk.
The art of cooking harnesses all sorts of chemistry to give food
Pity the Neanderthal chef. With only rudimentary cooking implements – a hot rock, some scraps of animal skin, perhaps a favoured prodding stick, plus stones for pounding, cutting, scraping and grinding – their hands must have been a scarred mess, and the woodsmoke from the hearth must have played
You may remember learning about the Maillard reaction in science class at school. You probably didn’t know it then, but the Maillard reaction is something you see or use every day. It’s what makes food so delicious, turning bread into toast, giving broccoli a sweeter flavor when roasted,