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from Food52

What the Heck is the Maillard Reaction (& Why Should You Care)?

What the Heck is the Maillard Reaction (& Why Should You Care)? on Food52

Opusculum: Maillard Reactions - Opusculum: Maillard Reactions Pastry chef Michael Laiskonis explains Maillard reactions and why browned foods taste so damn good. Fecha: September 19 2016 at 05:50PM via Digg: http://ift.tt/14LymwX - Sigueme en mi página de Facebook: http://ift.tt/1Unt1E1 - Etiquetas: Comico Curiosidades Digg Diversion Entretenimientos Funny Gracioso Guanare Venezuela Mascotas Ocio Turismo Viajes Vida Silvestre Video Viral YouTube

from Beer Brewing and Wine Making Blog

Exploring the Maillard Reaction in Beer Brewing

Science is LARGE! This was the case with the Maillard Reaction. There were probes into why things happen, but in the end it took lots of conversations and learning A LOT of chemistry. I had never heard of the Maillard Reaction before working on this… I imagined it as something French and, because of the word “reaction” and in the context of cooking, involving some heat.

from The Kitchn

Food Science: Understanding the Maillard Reaction

Food Science: Understanding the Maillard Reaction | The Kitchn

from Food52

What the Heck is the Maillard Reaction (& Why Should You Care)?

Because the brown bits are the best part.

from Food52

What the Heck is the Maillard Reaction (& Why Should You Care)?

Because the brown bits are the best part.