Monday, September 07, 2020

[mlwziqrw] Maillard pasta

Pasta is starchy so presents an opportunity to induce the tasty Maillard reaction.  What dishes do this?

Traditional pasta with sauce does not.

Broiling, pan-frying.  I think deep frying does not work because the Maillard reaction requires oxygen.

Is it not too commonly done because of the additional effort required?

Inspired by fried rice: rice is also starchy; frying it causes Maillard.

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