Wikipedia: "The crusts of most bread such as this brioche are golden brown due to the Maillard Reaction
Far more than a ‘tasty-bread’
A slice of toast transforms
In other ways to suit your taste
Your loaf of bread performs
So many tempting recipes
To accelerate your traction
A sandwich on a supper plate
Teasing out Maillard reaction
Non-enzymatic browning
Much deliciousness on toast
Turning anything to everything
A sort of teapot platter roast
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