Look Who's Coming to Dinner

The Maillard Reaction

For Christmas, I got Kavan a cookbook called The Science of Good Cooking put out by Cooks Illustrated. This cookbook is supposed to teach 50 basic cooking skills that form the foundation of good cooking. Each lesson is accompanied by several recipes that utilize the new technique to make mouthwatering food.

This lesson went over the Maillard reaction, which uses high heat to perfectly brown meat and veggies.  Kavan made stir fry the other night, and tonight I made chicken (seen in the pic) with quinoa and sauteed vegetables. The browned chicken was so crisp and flavorful. It was deelish  :-)