Me: "When you add baking soda it speeds up the Maillard reaction! So you get this browned, caramelized, super rich carrot flavour!" My chef friend: "Uhuh." Me: "But don't you see how cool that is? You know when you brown duck confit or sear fish and it gets that great texture … [Read more...] about On the Wonders of Pressure Cookers, Baking Soda, and Modernist Cuisine’s Caramelized Carrot Soup