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 Paresthesia
Registered: 07/02/08
Posts: 397
Loc: Texas
Last seen: 10 hours, 27 minutes
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 Cooking SCIENCE!
#9060850 - 10/10/08 09:01 PM (1 month, 12 days ago) |
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The Maillard Reaction, according to the Wikipedia entry, is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Caramelization is caused by the oxidization of sugar. In cooking terms, vegetables caramelize when dry heat is applied, while meats brown via the Maillard Reaction.
So when I brown mushrooms in my coveted cast iron skillet and they get a golden crust on the edges, which reaction causes the browning?
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"We shall not cease from exploration, and the end of all our exploring will be to arrive where we started and know the place for the first time."
- T. S. Eliot
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SampaJasli
Stranger
Registered: 04/09/07
Posts: 741
Loc: ON, Canada
Last seen: 3 hours, 20 minutes
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What a coincidence,
yesterday I was reading a goat curry recipe, and the author goes into detail about the Maillard reaction
check it out:
http://www.instructables.com/id/Curried-Goat/
(maillard reaction at step 5)
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Paresthesia
Registered: 07/02/08
Posts: 397
Loc: Texas
Last seen: 10 hours, 27 minutes
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Holy shit, your picture scared the hell out of me!
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"We shall not cease from exploration, and the end of all our exploring will be to arrive where we started and know the place for the first time."
- T. S. Eliot
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MartMan
Learning By Growing
Registered: 10/02/08
Posts: 62
Last seen: 2 hours, 48 minutes
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Technically speaking, the Maillard Reaction is most likely the closest explanation. But no matter what the official explanation, I just call them delicious!
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