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"Fats mean that there are some reducing sugars in there as well. When it's really hot – that's when the Maillard reaction starts."
There's a duck involved?
46 posted on
04/06/2009 8:04:11 PM PDT by
SunkenCiv
(https://secure.freerepublic.com/donate/____________________ Profile updated Monday, January 12, 2009)
To: SunkenCiv
There's a duck involved? Food is so amazing....Bacon on BLT and BBQ Ribs...oh and smoked ham....love it...but it's all bad for the cholesterol.
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