But when I was rambling I was just thinking brown and that's sugar caramelizing and then I reread it and went no that's maliard. Yeah meat has very little flavor without it.
Hey Drook, about to do your standing rib roast recipe
- (crazy)
- (13)
- Dec. 7, 2020, 04:57:29 PM EST
Also, Bing finds you but Google does not
-NT
- (crazy)
- (3)
- Dec. 7, 2020, 06:38:46 PM EST
What search terms?
- (drook)
- (2)
- Dec. 8, 2020, 02:25:05 AM EST
How to cook like your grandmother standing rib roast
- (crazy)
- (1)
- Dec. 8, 2020, 08:48:58 AM EST
Hmm, #1 on duckduckgo
- (drook)
- Dec. 8, 2020, 09:28:40 AM EST
Never mind
- (crazy)
- (2)
- Dec. 8, 2020, 08:52:49 AM EST
Re: maillard
- (a6l6e6x)
- (1)
- Dec. 8, 2020, 10:37:38 PM EST
The cornerstone of meat flavor.
- (crazy)
- Dec. 10, 2020, 09:26:37 AM EST
As per your recipe, the bones are mine
- (crazy)
- (1)
- Dec. 8, 2020, 09:30:00 AM EST
Ssssshhhhhh!!!!! Not so loud, I'm trying to keep that a secret.
-NT
- (drook)
- Dec. 8, 2020, 09:35:58 AM EST
We're picking ours up tomorrow
- (drook)
- (3)
- Dec. 10, 2020, 01:05:55 PM EST
just going to let it rest in the fridge or a marinade in order?
- (boxley)
- (1)
- Dec. 10, 2020, 03:00:16 PM EST
Doesn't need a marinade IMO
-NT
- (drook)
- Dec. 10, 2020, 03:09:17 PM EST
Heh, a Sweetie is sending a gustatory gift..
- (Ashton)
- Dec. 10, 2020, 09:22:02 PM EST