Category Archives: Chemistry of food

Why it tastes better to stir fry before slow cooking


Ellen Fadel, my sister-in-law, sent me this after I posted the Mediterranean Vegetarian Stew with Chickpeas recipe: You stated in a slow cooker veg/chick pea recipe about frying veggies before slow cooking so enjoy a bit  chemistry with Maillard Reaction … Continue reading

Posted in Chemistry of food, Health