maillard reaction promoted by presence of base. Well that's what I have found when sterilising media. i was referring to a plain flour coating, not a batter. anyhoo, we have strayed far and the mods will lower the boom soon. alistair
On 17-May-11, at 9:59 AM, mcneely4@COX.NET wrote: > The browning would be the Maillard reaction. How sodium bicarbonate > helps with that, hmmmmmmmmmmm . Could be that it is making the > batter a little "airy" due to the carbon dioxide. Do you also use > buttermilk, or some other acidic source? I'd guess that is what is > happening. Bubbles form in the batter, giving it a chance to crisp > more completely. |
Please note - During the past 17 years of operation, several gigabytes of
Vanagon mail messages have been archived. Searching the entire collection
will take up to five minutes to complete. Please be patient!
Return to the archives @ gerry.vanagon.com
The vanagon mailing list archives are copyright (c) 1994-2011, and may not be reproduced without the express written permission of the list administrators. Posting messages to this mailing list grants a license to the mailing list administrators to reproduce the message in a compilation, either printed or electronic. All compilations will be not-for-profit, with any excess proceeds going to the Vanagon mailing list.
Any profits from list compilations go exclusively towards the management and operation of the Vanagon mailing list and vanagon mailing list web site.