Everyday Cooking – Roasting Vegetables

Everyday Cooking – Roasting Vegetables


roasting is a great way to make eating more vegetables really pleasurable and its thanks to a little chemistry something called the Maillard Reaction the Maillard Reaction is actually a sequence of
many chemical reactions triggered by taking foods that naturally
contain a combination of protein and a little sugar and heating them at relatively high temperatures at least 310 degrees steaming only gets to 212 degrees vegetables aren’t often thought
of as having protein or sugar for that matter
but they do in varying amounts the Maillard Reaction gives the foods a brown color and a full rich flavor and aroma different than the individual natural
flavors of the food

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