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The downvotes imply many people don’t know about the Maillard Reaction.

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1 point

Shame on me for expecting people to know basic food science. 🀦

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Is the Maillard Reaction basic food science? Few people are creating recipes, and if you’re just following them, you don’t need to know it to produced good food. Heck, people cooked for millennium before Maillard identified the reaction.

Still, it had a β€œmoment” a couple of years ago when it seems as if I saw it everywhere. Maybe the downvotes are just from fans of uncertainty.

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3 points

SchrΓΆdinger’s downvote.

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Psh, it’s like you’ve never cooked meth before πŸ™„

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2 points

Thanks for the explainer!

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