What is the Maillard Reaction - Food Science
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- เผยแพร่เมื่อ 2 ส.ค. 2024
- What makes toasted bread and roasted coffee smell so good? It's a chemical reaction called the Maillard Reaction. Dr. Kiki explains the science behind the feel-good smell on this episode of Food Science
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using steel utensils on a non stick pan is one of my triggers
Agreed. Especially when I see someone using metal on a cast-iron pan. Cringe!
LMAO OMG not in my kitchen she was not using her own pots and pans so she doesn't care
haha!
I read your comment before watching the full video so I thought I was ready to not cringe when it happened but alas, I did.
@@backpackmatt floor gang cringe!
Just found your channel and absolutely obsessed! Love the science behind the "mailard reaction" and the detailed explanation.
Glad you enjoy it!
@@TheDrKiki such great info jam packed into one video! Love love love :)
Love your channel! I wish you had more subs, guessing the algorithm hasnt been very good to you- very unfortunate bc you should be wayyyyy bigger!
Kiki I loved this video, it was very informative and helped me prepare for my nutrition exam. Also you seem fun to hang out with, I loved the intro haha.
Yay! Glad to have been some fun help.
Great video, thanks for sharing!
I know it’s for learning purposes, but she could’ve put some seasoning on that steak
Fair point.
Tracee Hatcher ,
what she should have done was put the steak actually on the hot pan, not draped over top of the onions which were only going to steam the steak. That steak was never going to Brown getting steamed like that!
@@tastefultraveler6745 100% correct.
@@tastefultraveler6745 explains steak browning, proceeds to commit warcrimes by overcrowding pan
This looks quite futuristic considering it was recorded in the 80's
Uhhh... what? This was recorded a while back, but not that far back!
@@TheDrKiki I guess its a joke on the intro :)
Dude seriously?, that’s nutty
Oh thank you Dr. Kiki =) Your humour and knowledge just cheer me up and motivated me to study - it made my day!! =) I'm currently a second year Food Science and Technology student at Monash University
Thank you!
I love this. Subscribed!
Welcome aboard!
Awesome!
so interesting
Tq
Am I insane? Or was this a repost? I remember watching a video so similar to this that came with a short series that talked about science and chemistry and how it related to cooking. If this is that video, it is the one that got me really into culinary.
This video has been around for a while. I originally did this series with an online network that has since gone out of business. The videos were licensed to another company who put them on Hulu, which was cool for a bit. And, years later, I realized that somewhere along the way they weren't available anywhere. so, I got the license back, and was able to post them for people to continue to use and enjoy. So, it may be the same video, but regardless, I'm glad you enjoy it.
You are super-cool!!🤙🤙great vids!!
Kiki...I would have loved it if you had shown the results of the reactions you were talking about.
that steak was ruined as soon as she started it
Actually, everyone quite enjoyed it.
Thanks for the suggestion!
Salt and vinegar change the ph and make it easier to brown meat. Also called braising and Chinese red cooking.
Dr. Kiki, is there any different pH, sugars(glucose, fructose even sucrose) or temperature affecting the Maillard reaction?
what is the science of seal a steak o top of the onions? I need to learn that
I'm studying good science today
what about the acrylamide production when millard reaction takes place? especially in french fries?
Nice one. Could be good to dig a bit deeper into Maillard reaction. All in all, great video.
Thanks so much to this video my brain starts again
Yay! Glad you enjoyed it.
I love this beautiful scientific and detailed explanation but I have a question. on minute 2:50 she said the high heat causes amino acids and in the surface of the muscle to form new compounds with carbohydrates and other compounds in the muscle, BUT another search said to me that meat has no carbohydrates so how can this be? can you please enlighten me?
While dominated by amino acids and fats, there are small amounts of sugars in muscle tissue that contribute to the reaction.
Thank you. That is the question that led me to this video!
awesome necklace
Thanks!
Science is like some speaks English, could please add more technical details , so we can enjoy even more of your content ?
Kiki, you are a great scientist and well spoken! Your video's are very helpful!
Dear Kiki, thanks for this video! I have two quraies. 1. Does acid medium produce negative effect in mailard reaction? I mean if chicken breast is marinated with vineger or lemon juice before browning will it affect mailard reaction negatively?
2. Does Browning chicken breast with combination of different sugars like honey, onion paste, molasses, fruit juices etc. will add new flavour molecules?
Thank you for watching! Yes, if you marinate meat using an acid it will potentially slow down conversion of Maillard products, but the overall effect is better because it allows the marinade (moisture and flavor) to infuse deeper into the meat. However, you can use baking soda to counteract the effect, speed up the reactions, and enhance browning by raising the external pH. As for using various sugars in sauces, yes they will add different flavor profiles based on other molecular components present in the solution. Just be careful not to burn it because it will overpower any caramelization or Maillard effects.
does are mailllard have anything with doing to the chasing of dog?
lol you deserve a subscribble lolzor
how do the amino acids in meat differ from those found in plants/vegetables? :)
they dont, the proteins do also meat has some diferent aminoacids the plant dont have and vice versa
Dr. Kiki I was wondering, I'm a professional chef. And I vacuum seal my vegetables such as garlic onions apples carrots and excetera and then I put them in a sous-vide bath and 182.5 degrees Fahrenheit for 36 hours and I'll I'll have like garlic like apple and excetera how is the reaction different when it's sealed
Oooooh! I love sous-vide food. The long period at that temperature is enough to allow the chemical reaction for the sugars to form, but you just don't get the browning/more toast-like flavors. It's like if you are doing low temp long time onion caramelization in a pan - the water in the food stays present in the bag instead of evaporating & is the solvent that allows the reactions to take place. Same caramelization reaction, just more of the stuff present gets converted.
Is the roasting of coffee Maillard Reaction or is it enzymatic browning?
Maillard. Enzymatic browning is caused by biological enzymes present in the plant tissue, which in fact are deactivated when heated.
@@maltodextrin1000 ah thanks
Can someone explain something to me?
For the maillard reaction it needs sugars and amino acids. But steak has no sugar, so how does that work?
Steak will contain carbohydrates such as glycogen and lactic acid. Not a lot but some. Glycogen provides the energy for muscle contraction and Latin acid is an end product of glycogen being metabolised.
I feel like I saw an episode of you guys on Strawberry DNA back in chem/bio 10th/9th
You probably did!
I am M.phil food science student..
Well explaind
Thank you!
Science makes me hungry.
Me too!
I am Food Science in Brazil
So... Add a bit of sugar when searing steak?
So cute and relaxing
I got hungry watching this video
.But what is amino acid & where is it, is it inside a steak?
Is oil necessary for these reactions to occur?
No, just heat.
no but since steaks and most food arent exactly flat, the oil can help with cooking by increasing the surface area in contact with the heat. oil also helps to prevent sticking
Doctor Kiki looks like Emma Stone!
Emma Stone looks like Dr. Kiki ;)
@@TheDrKiki now that's the spirit :>
2:33 she got possessed by Hank Green
Ha! I pre-date Hank Green. He copied me :P
does this process increase sugars, meaning it is actually unhealthy ?
No. The sugars break down, not increase.
Its alive!
Im just too distracted by that LOL necklace...
Necklace*
@@wifebeater8007 toche
@@logner touché*
acetaldehyde is what you breath out after beeing drunk this is how it relates to wine.
is that cross-contamination? raw onions and then a raw steak
Both get cooked.
🍽🤤
God no, please tell me that's not a metal spoon in that teflon pan Dr. Sanford!...uggghhh!!!
It never touched the pan...
I'm going to let it slide this time because it was just a few very light scrapes, a brand new pan, and for demonstration purposes only. ;-)
Didn't know Britta was a food scientist
Carmel??
Yes.
does she REALLY mean 170 degrees C / 338 Fahrenheit? maybe?
I love food science as i am food technologist
Back to the lab again😅
Brilliant video but please dont cook a steak on top of onions like that ever again ;-)
that poor steak is probably not even heated properly to form a crust from the Maillard reaction
You’re so lovely. I love science💗
I get wanting to be scientific. I am here for it. But shoving steak on uncooked onions knowing they have different going times is just weird. As soon as the beef hit the pan I hit pause
Good video… but the way you “seared” the steak on top of the onions triggered me
Fair enough. To each their own.
@2:48 - do not start your own cooking show :)
That's a floppy steak
It was...
Is she both a PhD and Dr? how does that work??
PhD stands for philosophiae doctor, or Doctor of Philosophy. Anyone with a PhD is a doctor. My specialty is in neuroscience.
@@TheDrKiki Yes exactly, so it is like a chef calling himself "Chef and Cook".
Lady can't cook to save a starving African but thank you for the explanation.
Celsius? Whats that? My stove only says "F" on the dials.
Just a note, caramelised has an 'a' after the r, it's not 'carmelised'
This woman "seared" with no seasoning and raw onions on a cold pan....
Please make it stop.
never cook again that was the worst stake sear attempt ever
How not to sear a steak
Anyone else "triggered" by her 3 massive basic cooking skill mistakes equivalent of a war crime? First using metal tongs on a non stick pan, second adding onions without oil/fat and third the worst is adding that steak on top of the onions spread out..
Sorry for triggering you there. Agreed on the metal tongs, but it was all we had at the time of the video shoot. As to the oil/fat, it helps heat the onions to the caramelization point faster, and is usually used when softening onions, but isn't necessary. Adding the steak on top of the onions once they have begun to cook can impart more of the onion flavor into an un-marinated or otherwise un-prepared piece of meat. Flip it and the onions over after a minute of so and you get the flat sear on the other side. I was working with what I had and the time we had - perhaps I could have shot it in a different order, but that was what we got.
meat smells corpse, raw or cooked!
You can tell he was like a "goth" girl in high school. Her make up and glasses choice makes it obvious. She is so different now.
Was all good till she put the metal into the Teflon pan, then doubles down with the steak on top of the onions to prevent searing. Oh well, of to Tesco.
Tesco.
"BBC trying to be Sarcastic, Ends up being relevant. (Feminism)".
Pronounce: "My-Yar" reaction. There is no D.
youre right
It’s not called 'carmelisation'. It’s called 'caramelisation'. Speak properly
God examples.