The Maillard Reaction
Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it is the reason that things get browned when they are heated. There's much more to this process, however, and Dr. Kiki is here to explain what's going on in your kitchen.
Add a comment
Comments
Sign in or Register to comment.
Registering takes under a minute, and won't interrupt the video you're watching.
Comments
Hi Dr. Kiki-- You are one cute teacher but what about the relationship of the maillard reaction to advanced glycation end products and the threat the reaction poses to the health of all of us?
This is way cool! I'd never thought of food as science. More of art. I looked a bit further and found a book called On Food and Cooking that has this type of stuff in it. Thanks for enlightenment and not flinching on the big words!
This green background scares me.