

The Maillard reaction cannot be achieved through simmering alone. The temperature is too low. Simmering meat over a long period of time is useful for breaking down collagen and making a rich broth but you will not have the same deep, browned flavour as a broth made from roasted meat.
I like to think of it in terms of fault vs responsibility. It’s not our fault, for the most part. But it is our responsibility to do something about it!
I’m hopeful. Renewables are exploding in growth.