Showing posts with label
Maillard reaction
.
Show all posts
Showing posts with label
Maillard reaction
.
Show all posts
Saturday, October 21, 2017
A Way (or Two) with Brussels Sprouts
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Contributor Jim Dixon of Real Good Food loves to burn his food. Not to a crisp, but to crispy, taking advantage of the Maillard reaction...
Wednesday, January 20, 2016
Brussels Sprouts? Burn 'em!
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And no, I don't mean at the stake, though served with a nice steak might be just the ticket. Here contributor Jim Dixon of Real Good ...
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