www.shelleyrael.com/blog/affilia...
www.frontiersin.org/journals/cli...
@alphafoodie #NationalColorDay #RainbowFood www.alphafoodie.com/rainbow-vegg...
Melting breaks down fats and proteins to release umami + aroma/flavour compounds. The gooey texture spreads to the tastebuds better + the Maillard reaction creates that toasty flavour.
@beh353.bsky.social #beh353
@beh353.bsky.social #beh353