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roasting is a great way to make
eating more vegetables really pleasurable
and its thanks to a little chemistry
something called the Maillard Reaction
the Maillard Reaction is actually a sequence of many chemical reactions
triggered by taking foods that naturally contain a combination
of protein and a little sugar
and heating them at relatively high temperatures
at least 310 degrees
steaming only gets to 212 degrees
vegetables aren't often thought of as having protein
or sugar for that matter but they do
in varying amounts
the Maillard Reaction gives the foods
a brown color
and a full rich flavor and aroma
different than the individual natural flavors of the food