Deepa Mohan wrote:
Thanks, Madhu, you do your homework thoroughly! I didn't know that.
Recommended reading: On Food and Cooking by Harold McGee if you're
interested in a very technical examination of food and cooking processes.
http://tinyurl.com/povju
For instance, why does browned meat taste so good? It's the Maillard
reaction.
http://en.wikipedia.org/wiki/Maillard_reaction
The book is HUGE, however, and it doesn't help that the type size is
very small, so it will take a few months to read it all.
M
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Madhu Menon
Shiok Far-eastern Cuisine
Indiranagar, Bangalore
Visit us @ http://www.shiokfood.com
Phone: (080) 4116 1800
