We here at Skillet love to brown our food. We brown it deeply and thoroughly. We also love to caramelize. And while onions and other alliums get most of the attention when it comes to browning and caramelizing, I’d like to bring your attention to another food that is transformed by the power of non-enzymatic browning…
from Lifehacker https://ift.tt/2zo49Pe
https://ift.tt/kzHv3qL