Food Chemistry - The Maillard Reaction
All about Norwegian brown cheese brunost - apparently a bit like marmite (in that you either love it or hate it!)
Food from around the world
50g/2oz butter 50g/2oz plain flour 750ml/1¼ pints hot milk 2 tsp Dijon mustard 50g/2oz parmesan cheese, grated salt and pepper
I'll be having one of these on Wednesday night when I touch down in London...........bliss
Close to my Heart
Maillard Moments info page - 3-page-0
homemade dulce de leche- thick and creamy...and worth the wait.
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What temperature does the Maillard reaction occur?
Recipes to Cook
Food Studies / Food Science