How to pronounce“maillardize”in English
IPA/mɪllærdæɪz/
Syllablesmail·lar·dize
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15:22
A chemist would say it was the Maillard Reaction.
So if you add some baking soda and pressure cook the zucchini, the natural sugars and zucchini will maillardize and that puts a unique flavor in it.
It's really good. I mean, you're not gonna, you have no motivation, like open up pizza place or- So my usual joke is, as a cookbook writer,
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