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Date:         Tue, 17 May 2011 10:23:02 -0700
Reply-To:     Alistair Bell <albell@SHAW.CA>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Alistair Bell <albell@SHAW.CA>
Subject:      Re: Water tank
Comments: To: mcneely4@COX.NET
In-Reply-To:  <20110517125940.GPDPT.469015.imail@eastrmwml45>
Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes


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.
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