Why do foods brown when we cook them?
#017
This week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when cooking? Let's dig in.
References from this episode
- Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms - Marianne N. Lund, and Colin A. Ray
- https://www.npr.org/sections/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked
- https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction
- R.V. Hedegaard, L.H. Skibsted, in Handbook of Food Powders, 2013 Baking, Ageing, Diabetes: A Short History of the Maillard Reaction, Michael Hellwig and Thomas Henle
Thanks to our monthly supporters
- Ciara Linville
- J0HNTR0Y
- Jeannette Napoleon
- Cullyn R
- Erica Bee
- Elizabeth P
- Sarah Moar
- Rachel Reina
- Letila
- Katrina Barnum-Huckins
- Suzanne Phillips
- Nelly Silva
- Venus Rebholz
- Lyn Stubblefield
- Jacob Taber
- Brian Kimball
- Emerson Woodhall
- Kristina Gotfredsen
- Timothy Parker
- Steven Boyles
- Chris Skupien
- Chelsea B
- Bri McAllister
- Avishai Barnoy
- Hunter Reardon
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
More description
#017
This week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when cooking? Let's dig in.
References from this episode
- Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms - Marianne N. Lund, and Colin A. Ray
- https://www.npr.org/sections/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked
- https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction
- R.V. Hedegaard, L.H. Skibsted, in Handbook of Food Powders, 2013 Baking, Ageing, Diabetes: A Short History of the Maillard Reaction, Michael Hellwig and Thomas Henle
Thanks to our monthly supporters
- Ciara Linville
- J0HNTR0Y
- Jeannette Napoleon
- Cullyn R
- Erica Bee
- Elizabeth P
- Sarah Moar
- Rachel Reina
- Letila
- Katrina Barnum-Huckins
- Suzanne Phillips
- Nelly Silva
- Venus Rebholz
- Lyn Stubblefield
- Jacob Taber
- Brian Kimball
- Emerson Woodhall
- Kristina Gotfredsen
- Timothy Parker
- Steven Boyles
- Chris Skupien
- Chelsea B
- Bri McAllister
- Avishai Barnoy
- Hunter Reardon
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Listen elsewhere
Available Results
Generated results are saved to your library for reuse and search.