Meat sauce for pasta

[Saregama]

We have reached “peak umami”, not unrelated to peak browning.

Hence miso, soy, fish sauce, and all the other “meatiness” enhancers for…meat

The Maillard Over-Reaction: Have We Reached Peak Browning? (The New Yorker)

The Maillard reaction has become a fixture of the new cross-cultural, science-inflected culinary Esperanto. Last year, “Maillard makeup” became a viral trend on Chinese social media platforms: a soft color palette of tan, taupe, and umber, inspired by the reaction but not exactly capturing its intensity. The scientification of home cooking has been in the works for a while, especially since publishers have realized that “kitchen science” is a marketable theme, in the same way Italian or microw…