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Blir

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you build flavors through the maillard reaction

not necessarily...for a hearty winter soup, sure that's great and it is a good flavour but all kinds of delicate flavours that you can get from soup that wouldn't work if you caramalise yr onions etc

 

dayum im getting too serious here soz

 

 

 

fair enough. i just wanted to use the phrase "maillard reaction", tbh

 

I always thought that had something to do with ducks...

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  • 7 years later...
1 hour ago, dingformung said:

fermented soy bean paste is a great addition to soups

gonna have to try that

^this video was very cool but also i dont think i have that kind of patience to go through with it. will just buy some :catsupine:

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