Quote:
Originally Posted by masraum
In theory, toast gets butter. Butter adds flavor, and maillard adds flavor (the browned bread has undergone maillard). Then there's the texture, a little crunch.
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I didn't know that word so I looked it up. Says it all and that's why we like things toasted and grilled. Well, most of us.
The only white bread I eat is a hamburger bun. I can't eat a whole wheat bun as a burger. Something else, yes. It's just a habit. I like sourdough bread. Is that white? I don't count it in if it is. Rationalization. The store has wheat sourdough. Bought that by mistake once and IDT we ate much of it. What's the point?
I'll have to remember 'maillard'.