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Maiilard Moments - A journey in the Maillard Reaction within food to pair with Scotch Whisky, showcasing some new finishes launched in 2013, Virgin Oak.

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The production of corn distillers dried grains with solubles (DDGS) involves a drying step in which temperature may reach 500°C or greater. The application of heat and moisture to feedstuffs results in the Maillard reaction, which reduces the concentration and digestibility of amino acids. Lysine's chemical structure makes it particularly susceptible to the Maillard reaction.

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The Chemistry of Baking Delicious Cookies

10 Cookie Baking Secrets that Grandma Knew | Joybilee Farm Lots of tips, but scroll down to get to a great 4 minute video on the science behind baking a cookie! Would have been wonderful for my grade science curriculum!

Brunost: the Norwegian cheese that's a hot topic

All about Norwegian brown cheese brunost - apparently a bit like marmite (in that you either love it or hate it!)

Mary Berry’s lasagne al forno

50g/2oz butter 50g/2oz plain flour 750ml/1¼ pints hot milk 2 tsp Dijon mustard 50g/2oz parmesan cheese, grated salt and pepper

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I'll be having one of these on Wednesday night when I touch down in London...........bliss

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