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Registered
Join Date: Jun 2000
Location: bottom left corner of the world
Posts: 22,881
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I learnt a word that is new to me from a restaurateur.
I was telling him about a BBQ I did and decided late to cook some pork belly slices. I said I gave them death on the Weber but didn't quite burn them. One of the guys, Henry who is Samoan - so knows about food LOL said they may have been the best pork he's eaten. And I thought so too.
Enzo laughed said google Maliard, and said you may have got it just right. The Maillard reaction.
Sort of like caramalising garlic onion etc.
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