SCRATCH THE SUR­FACE

EatingWell - - DINNER TONIGHT -

This soup is su­per­rich and fla­vor­ful, even without broth, thanks to the Mail­lard re­ac­tion. This chem­i­cal process cre­ates fla­vor­ful browned bits on the bot­tom of the pan, called fond, which are scraped up and in­cor­po­rated into the soup.

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