Kuala Lumpur - The Maillard Reaction

In Search of Umami

In Search of Umami

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In Search of Umami:

Ep 6: Kuala Lumpur - The Maillard Reaction

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High cooking heat - that’s what Kuala Lumpur's Hokkien Mee, Claypot Rice, Char Siu and Roti Canai can’t do without. The Maillard reaction is the science behind how high heat transforms proteins and sugars into colour, aroma and flavour.

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