The article brings back memories of chemistry and microbiology. I would never have thought to apply those principles to my cooking and baking. Thanks Charles. I always appreciate how you help facilitate baking knowledge based on understanding.
I’m a big fan of Harold McGee, and I saw this when he first posted it. I love caramelized sugar, possibly more than any other flavor. But after reading this I was a little unsure of how once might apply it in pastry, other than to run a few cool experiments (not that there’s anything wrong with that!). I’ll try to take another careful read in a few days time and figure out what to make with it.