Jan 29th weekly update

The science behind cooking: We at Mister Butcher believe that cooking is not only a delicious art but also a science. The Maillard reaction is an important scientific principle in cooking - it's a chemical reaction between amino acids and reducing sugars that gives foods their delicious browned and flavorful crust. This reaction occurs when the surface of the food is heated to high temperatures, causing a complex series of chemical reactions that result in the formation of new compounds that give the food its characteristic taste and aroma.

This is why a well-seared steak, a crispy french fry, or a golden-brown pie crust all have a rich, complex flavor that's hard to replicate. Understanding the Maillard reaction can help you achieve the perfect sear on a steak, develop a crispy crust on bread and achieve a perfect balance of sweetness and bitterness.

If you're interested in learning more about the science behind cooking, we recommend checking out this article which provides an in-depth explanation of the Maillard reaction and how it impacts the flavour of food. Understanding the science behind cooking can help you take your culinary skills to the next level, and we hope a few of you will enjoy experimenting with the Maillard reaction in your own kitchen. Let us know.

So if you've made it this far we have a little treat to celebrate making it though January: we're offering a $5 discount on any orders placed this week. Click here to shop with the discount, or add “Jan29” in the discount code section at checkout. Don't wait too long to take advantage of this limited-time offer – it’s yours to use til Friday.

Payment: You can pay by credit card, etransfer to order@misterbutcher.ca, or cheque/cash at pickup.  If your order has items priced based on weight (anything priced $0.01) we will give you the total at delivery.

Free delivery for orders over $150 ($10 delivery fee for smaller orders)