The Reaction That Connects Your Kitchen To the Cosmos
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- เผยแพร่เมื่อ 27 ส.ค. 2023
- The Maillard Reaction is what makes food delicious, and it does it, to paraphrase AP Dhillon, by making your food like Brown Munde.
As long as there is water in your pan, the temperature stays below 100C, but once surface water evaporates (or you are deep frying in hot oil), the temperatures starts rising, and magic happens. Up to a point!
Quick Maillard Reaction Cheatsheet
Temperature range: 140 to 170C
1. Increase surface area of food in contact with hot pan
2. Reduce surface moisture (drying ahead, adding salt etc)
3. Increasing pH (adding alkaline agents like baking soda)
4. Trust your nose. Once you smell acrid, you have overdone it.
5. Gravies are more delicious if you Maillard-brown the main ingredients ahead of time (think Tandoori chicken in a Butter chicken gravy)
Krish - I am an ICU physician,who absolutely loves biochemistry. But I stop at human biochemistry in normal physiologic states/pathophysiologic states. It is amazing to see a techie like you acquire knowledge and explain so well. Never connected Maillard to AGE’s ❤❤❤ You are the proof that learning is fun and never stops. Do you have any book/ books to suggest deep biochemistry of food materials and cooking ? Would like to read and learn.
My book (Masala Lab) is a more beginner focused introduction to the science of Indian cooking and food www.amazon.in/Masala-Lab-Science-Indian-Cooking/dp/0143451375
I bought masala lab its excellent book burst many myth about cooking.
Ordered the book after seeing the video...
Thanks for explaining it in a simple and fun way.
Ur a genius sir
Amazing video! The end reminded me of this NASA astronaut who said space smells like burnt steak.
Ah yes!
Lucidly explained
Thank you!
My goodness 😮...
What a conclusion and philosophy at the end...you simply rock
this is one of the most underrated channel on youtube..please never stop making these awesome videos
Thank you!
What a great presentation and the end was mind blowing 🤯
Thank you
Love your channel with all scientific cooking style & good explanation . Always watching your videos.
Oh I teared up in the end!! Love your videos!
Thank you! I was blown away when I read about PAHs too!
The extensive research and the crisp presentation make your videos Insanely interesting. 🔥
Thank you Adnan!
Today is teacher's day.. I must wish you.. Happy teacher's day.. I have not learnt science properly in school.. Rather very poor.. You are my teacher in science now.. First science teacher who has made science so lucid.. So interesting.. A teacher am not afraid at all.. A teacher who is always there to eradicate fear.. Stay blessed..
Thank you!
I don't usually like and comment, but I'm now going to as far as subscribe. I'm a scientist and an amateur chef, and the way you present complex interactions is absolutely top grade.
Thank you!
Krish, I've been watching and following your videos. Such a clear, simple, phenomenal explanation of complex concepts. My kids love your videos, especially my 5 years old. As Robert Feynman said Knowledge isn't free. You have to pay attention. Wishing you the best for your impactful videos to reach millions. Love from Canada 🇨🇦
Thank you
Just awesome, Krish!
Great vidéo specially the bio-chem / chem details happening in the background and when I wash away all those "brownies" on my cooking pan using some cooking wine, thus creating a delicious sauce in the process. Thanks Krish.
Another awesome video! I'm a huge fan of your videos ♥
Brilliant stuff!!!
Thank you
Hey Ashok. Excellent research and simplistic presentation in so many unknowns of our everyday life. Just ordered your book and waiting to explore it in detail. Thanks for being sensible, simplistic and informative.
Love it! I came for cooking tips and discovered brilliant connection with human physiology, space and spirituality.❤
Okay I'm crying in the end 😂
And the high blood Sugar and eye fact is my key takeaway from the vid
Haha oh man, Our folks always want to learn about the bad news!
Love your educational videos thank you 🙏
My pleasure!
Precisely articulated and that apdhillon ..... brown munde reference in the video description is really funny.😂😂
Hehe !
As a Physics undergrad, learned quite a lot... The content and quality of this video is top-notch... Please keep on making more videos like this ❤❤
'we therefore commit this body to the ground, earth to earth, ashes to ashes, maillard to maillard ; in sure and certain hope of the Resurrection to browning onions'
Hehe Shanti Shanti Shantihi, Amen, Aamin etc
Brilliant!
Thank you!
Fantastic.
Subscribed !! Never saw such informative video. Thank you sir
Thank yoU!
Bravo!
Since I love the concept of the book, which has enhanced my cooking skills , and was delighted to come across this channel today as I prefer videos over reading, a sincere feedback: the information is great, deep, and could have been better structured with some layman analogies and simple language. The book also sometimes goes off topic in the content while trying to keep the text interesting for the reader but this makes things too complicated. I respect your individual style and just sharing my feedback here with a sincere intent as I was really happy that someone wrote on the topic of cooking science which is especialy relevant for people like me who are engineers, staying away from home and cook by themselves daily and would like to do it better and more consciously by learning the science behind it. 🙏
Thank you Aman. Constructive feedback is always welcome!
Masaledar video 👍I have recommended your book and videos to scores of people and will continue to do so. Thanks a lot for such interesting content
Thank you!
Very well researched video.
Thank you!
An amazing video as usual, but the ending was just mind blowing 👏🔥
Thank you!
Hi Krish, recently came across your video, literally amazing. The first thing I wrote in my grocery list after seeing your video is the kitchen super hero 😊. Nowadays it’s like you can’t live normally to have a healthy life. You have to cook food with so much effort and boring😢. Keep up your great work ,really really good 😊
Thank you!
Thanks for helping being knowledge in a transparent, honest and simple language. I had two questions:
1)My mother and grandmothers advice that soda in food is not good for you and should generally be avoided on a daily basis. Is that true or false? How much and how often is it safe to consume?
2) 'Avoid grilled, barbecued and fried meat at high temperatures'. Does that mean grill meat/ vegetable on low open flame ( like when making baigan bharta or grilling meat on coal, or meat in shawarmas, tandoori kebabs)
Wonderful ,very interesting . GOD BLESS YOU.
Thank you very much!
Such a knowledgeable session..learnt a lot
Thank you!
Wow amazing explanation.. the star dust part just blew my mind 😍
Thank you!
So basically, it’s not Maya, it’s all just Maillard Reaction!
hehe yes
Just wow!! I
I am your fan😍
Unlike other videos I don’t get scared to watch yours where they threaten you not to eat such and such a thing and make you feel guilty 😂
I may have missed your video on this query of mine however, I would like to know if there is enough benefit in these wheat flours from Pillsbury, Aashirvaad kinds
Eat whatever wheat you can afford. You should focus on getting micronutrients from vegetables and side dishes
So bread is not just the staff of life - it is possibly the origin of life itself !
Just a add on: Several browning reactions take place simountaneously to cause browning, not everything that leads to browning is due to Maillard. For example, the browning of onions is due to caramelization. There are also other multi stage reactions that cause the same effect.
Yes indeed
A whole new meaning on how we are all literally and existentially connected to space. Brilliant video as usual. Thanks so much for making me wake up with this video!!!
Thank you!
❤❤❤❤
This reminds me that life is a circle.. we were born out of by-products and reactions of maillard reactions and our ends are hastened by some of the same.. entropy is a beautiful concept.. or karma
Indeed
Nice video. We are stardust after all...!😮
Oh we absolutely are
Scientific wisdom.i think only lucky few are watching.I hope and wish many more become lucky
😬
Guess this is why hotels tend to serve hot dried bread instead of proper toast these days. Wonderfully explained as ever. I shall now watch again - the grey cells take a bit of prodding these days :)
Interesting video. Clear my doubts about nuts and dryfruit to be soaked or eaten as it is. Just got to know that there is no need to soak them.
You don’t necessarily have to. It’s quite ok to consume either way
We are but made of stars. I am a tiny bit of the universe.
My God Krish, from where do you get these hitherto not known topics. I am addicted to your videos and share them with my friends. We are all a big fan of yours. Thank you for the amazing info you provide.
Just one suggestion. Pl don't mind, kindly don't mispronounce 'onions'. Its like an apashruti in the melody. Excuse me, don't mean to hurt you.
Thank you. South Indian english more commonly uses the O sound rather than the Uh sound. In general, I am not a fan of considering only the British pronunciations to be the correct ones. I just think we should embrace a wider range of Indian english pronunciations 😊
Excellent video as always.
I am trying water fast for few days to loose fat. I am aware i am going alright for the most part since i have a lot of fat stores. But could you throw some light on supplements i can take to make sure the fast goes easy? Like taking salt when i get a headache. Potassium supplements when i experience muscle cramps etc.
It’s best to ask a qualified nutritionist who knows your specifics. As a general rule; the only way to lose fat is eat less food everyday. Adding supplements etc won’t help by themselves
Sooo much chemistry on my plate😮 ... Had left it all in class 12😊
Hehe
Creators like Krish and Vimoh are living proof that quality of information has nothing to do with the number of views it garners. Thank you! :)
Greetings Kris, thank you☀️balance seems to be the key. Ensuring pro-biotics, spices,herbs. is part of our Daily food consumption☀️🌿🙏🏾
This episode was like Nolan Movie concepts
Any video on why leftover food tastes better the next day😅
Oh yes, will post
Interesting
God you are too well read n intelligent
Thank you Sir for sharing knowledge with us. I enjoy all your videos.
However there's one question to which I am trying to seek the right and scientific answer;
Whether the fulka rotis puffed on direct flame, causing black spots on the roti are results of this reaction and are they unhealthy. Does food cooked on direct flame causes cancer?
😮good one. What happen to our body if we reusing oils very often...
It's not as bad as we make it out to be. If you properly filter the used oil, you can use it a few times. Just avoid frying more than once. Use it for regular sauteing.
I really appreciate all the helpful information you provide. I'm currently trying to decide whether to use whey protein or plant protein, and I was wondering if you could provide some insights into the pros and cons of each type of protein.
I know that whey protein is a complete protein, which means it contains all nine essential amino acids. It's also said to be more easily digestible than plant protein. However, I'm also concerned about the lactose content in whey protein(though pure isolate whey is available), as I'm lactose intolerant.
Plant protein, on the other hand, is lactose-free and vegan-friendly. However, it's not always a complete protein, so you may need to combine different plant proteins to get all the essential amino acids.
I'm not sure which type of protein is right for me, so I would really appreciate your thoughts on the matter. Thanks in advance for your help!
If you referring to protein powders, whey and plant protein powders are exactly alike, amino acid composition wise, so no difference. If you are referring to direct food based sources, then you have to pay attention to the amino acid mix in plant protein, which isnt the mix animals like us need, so people usually fix that problem by combining sources till they get all amino acids in the right amounts. For eg, rice + dal is complete protein
Thanks for your reply. I appreciate the information you provided about protein powders. I'm still not sure which type of protein is right for me, as I'm concerned about the bloating and gas that I experience after consuming plant and whey protein. or pls any other natural high protien vegetarian diets
I've read that plant protein is less likely to cause digestive issues than whey protein. Is this true in your experience? If so, do you have any recommendations for plant-based protein powders that are high in quality and easy to digest?@@krishashok
Great video! Curious about the t-shirt - is it Los Pollos Hermanos? 😅
yes!
The reaction is very imp even in pharmaceuticals. Drugs with amine grops react with sugars present in excipients - manufaturing processed to be designed to control the reaction.
Ah that is interesting to know! So how does one control the reaction in the drug context?
this was fantstic
Thank you!
Krish you are a Cooking Engineer 😊
Just an engineer! Engineering applies everywhere
Cosmic crucibles is the only word missing
Author of the 'Masala lab' !!! Wow Very beautifully explained. ❤
So we are basically getting cooked as we AGE!
10:00 is how i felt the syllabus difference from 10th to 11th. Dude, just went into 5th gear from 1st gear.
So is caramelisation a type of Maillard reaction, or is it something else? That's the question I was hoping this (otherwise great) video would answer.
Its similar but not same because of minimal or no protein/starch involved in the reaction.
Technically speaking, caramelisation happens to sugars at high temperatures and is different from the Maillard reaction (that involves sugars and proteins), but we often use them interchangeably in a practical context
What implications does this have for air fried food? And grilled sandwiches?
They are fine. And delicious! Just don't eat a lot of it all the time
When we add baking soda to the besan batter the leftover oil turns out to be thick, why?
Ashok, is there any difference between Caramelization and Maillard reaction?
While people use those terms interchangeably in day to day contexts, technically maillard reaction happens between sugars and proteins while caramelisation is just sugars breaking down at high temperatures
will maillard reaction take place in a microwave oven in the microwave mode, or should one use dry heat for inducing this?
Needs dry heat
dont the veggies loose nutrients while boiling ?
All cooking will destroy some micronutrients
@@krishashok but boiling transfers neutrition to water.
Is baking rotis or chapatis directly on flame harmful?
Nope
Not all the homemade dosa are white.
What about soaked overnight sprouts eating daily can help our body better than these brownie foods
yep, sprouts shoudl be considered as god of all foods
Boss, sprouts are healthy. Browned foods aren't for health. They are for sheer pleasure and delight. There is more to life than eating healthy every single meal
You didn’t mention the Carcinogenic (Cancer producing) effects of byproducts like acralamides etc….!!!??? You don’t want to “scare people”!!???😊
What a stupid stupid title. That has nothing at all to do with cosmos. Thumbs down.
Most boring podcast... keep repeating same stuff
Ok