Talk:Deglazing

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Maillard reaction

Latest comment: 16 years ago3 comments3 people in discussion

Shouldn't that be the Maillard reaction, rather than caramelization? Burschik (talk) 10:57, 23 November 2007 (UTC)Reply

Hi Burschik - is there a simple way of explaining the difference in layperson's terms? I had a look on wiki to educate myself on the difference and I feel none the wiser, suggesting there may be further work to do there. I'd certainly appreciate a technical qualification of this sort on a page like this, as long as it is clear and allows for the fact that 'caramelisation' is a meaningful cooking term in the absence of such qualification.

Also: is it odd that this page begins with "Deglazing is a term used in more than one context." rather than there being two articles and a disambiguation page?

Mjmcm (talk) 02:04, 26 March 2008 (UTC)Reply

I'll split it apart now. DMacks (talk) 04:19, 30 June 2008 (UTC)Reply

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