Why the Maillard Reaction Makes Everything Delicious
We look at the chemistry behind the Maillard reaction, known as the "browning reaction."
From
Why the Maillard Reaction Makes Everything Delicious
Season 3 Episode 26 | 2m 53s
We look at the chemistry behind the Maillard reaction, known as the "browning reaction."
Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” The chemistry behind this reaction is responsible for those good smelling steaks.
From
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Why the Maillard Reaction Makes Everything Delicious
Season 3 Episode 26 | 2m 53s
Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” The chemistry behind this reaction is responsible for those good smelling steaks.
From
Problems playing video? | Closed Captioning Feedback
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