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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