Tuesday, 28 June 2016

Toast is Most

Wikipedia: "The crusts of most breads such as this brioche are golden brown due to the Maillard Reaction

Far more than a ‘tasty-bread’
A slice of toast transforms
Other ways to suit your taste
Your loaf of bread performs

So many tempting recipes
To accelerate your traction
A sandwich on a super 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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