29 People Who Are Worse At Cooking Than You

 

#kitchenfail

A post shared by Luke Ashcroft (@ukeashcroft) on May 30, 2018 at 1:05pm PDT

When browning foods like meat or onions, the crusty, brown residue that forms in the pan is very important for imparting flavor, as well as for the aesthetics of presentation. The browning that takes place is known as the Maillard reaction, and it occurs when amino acids and reduced sugars combine to give browned foods their distinctive flavor.