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Why the Maillard Reaction Makes Everything Delicious
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- เผยแพร่เมื่อ 20 มิ.ย. 2016
- This week Reactions is taking a look at the chemistry behind the Maillard reaction, known as the "browning reaction." Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” The chemistry behind this reaction is responsible for those good smelling steaks. By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking.
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Producer:
Elaine Seward
Writer:
Doug Dollemore
Executive Producer:
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Scientific consultants:
Martin Lersch, Ph.D.
Darcy Gentleman, Ph.D.
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www.nutrition....
Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.
Reactions is produced by the American Chemical Society.
A tiny bit of baking soda can take the edge of acidic tomato sauce. it also delays curdling when boiling dairy products (like a sauce). useful stuff :)
thanks for sharing!!
Alton Brown suggests that you remove the tomato skin, seeds, and surrounding clear gel before adding them to sauce - the seeds add bitterness. When you make apple pie, you core the apple, right?
Im trying this with my beer cheese sauce
I know this comment is about 9 years late, but I get horrible heartburn and I love acidic foods, it's a curse! Thank you lol.
Maillard reaction is important for that profound, concussive crunch. It's the platonic ideal.
The pan wasn’t hot I cringed
Rizzler😊
Also, they go brown partly due to dextrinisation, where the starches break into glucose, then the water from the sugar evaporates, leaving black carbon behind.
Did you put a steak on a cold cast iron? Sacrilege!
Thank you!
I wondered why they left it so long, then I saw that sad cold spot where they tossed a steak on cold butter
Lolz, amateurs
if that pan doesn't trigger the smoke alarm you're not hot enough.
I'm curious, why does warmed up food taste better than cold food? At least to me it does. I can't palette cold meat (like a roast chicken that's been kept in the refrigerator) , but I love the warmed up version. Does the Maillard reaction happen just once upon first cook, or does it happen with every heating and re-heating? Also do the flavors in "flavor town" dissipate as your food cools?
that prolly has to do with your taste buds not the fod itself
Super late to the party but I think it has to do with the aromatics that volatize into the air when food is warm/hot. Your nose picks up on these amazing smells and it enhances the flavour and eating experience 👍
Heating it up melts the fats to make it juicier and release the flavors, instead of hiding it behind cold grease. Like how butter taste good melted on things, but a bit of cold butter just don't taste like much at all.
use fucking CELSIUS!
No
Both would be the best
Kelvin pls
Chris Vegan ahaha i knew some smart ass would say this:p Even kelvin is better since you can just subtract 173 to get your value in celsius, while in F who remembers the scale
"it's levioSAH not levioSUH"
good lord that steak got f'd!
well heat up your pan before you put your food. not like the steak shown, the butter is not even melted.
What with that travesty of throwing steak in a tepid pan, with butter that hadn't even melted. AND that sheer craziness with the squirting a half gallon of oil on the already cooked burger to set the fucking grill aflame, I really almost turned the video off then.
It was a crap video. Very little information content, largely useless. Typical dumbed down shite that sadly people these days seem to imagine are educational.
Don't worry it's fine, she will cook it extra well done
@@rationalmartian the burger isnt so bad.
The best hamburger has 20-30% fat content which makes it juicy and gives flavor.
If she had hamburger that was too lean a little oil would be good.
Most of it will drip,evaporate or burn off and if you knew how much oil Is present in a 30% burger than that ammount she added Is almost nothing
Thank you ❤️😃
From Sri Lanka ❤️🇱🇰
Read it as "Mallard" hoped for a clip on Roast Duck. Was disappoint
Same here m8.
Sigh. Well we missed a huge opportunity. We don't let you down in the future.
Do fats affect the Maillard reaction too? Or just proteins, carbs, acids and bases?
(I'm designing some recipes and sometimes have to substitute ingredients)
The maillard reaction occurs around 280 to 330 °F or 140 to 165 °C.... if your butter is barely steaming in a luke warm cast iron pan it means that the temp is under 100 °C or 212 °F. So you are quite a ways off. So for anyone reading this, the water in the butter is the enemy of browning.
Water is always the enemy of browning. If something is wet, it won't brown, it'll steam. Paper towel dry your meat before attempting to brown it!
I was literally wondering about this before it came up on my sub box!
We read your mind and released this video for you ;-)
if you talked about it before out loud and have chrome on your phone that is why. It listens and connects the dots.
Now we just need a reaction video to this
1:50 'Flavour town' sounds like a great name for a restaurant.
great video
Finally, this seems to be the common denominator that might answer the philosophial logic why the most pleasurible food also is the most metabolic dangerous one, as the mechanics of the devastation of diabetes on the body is attributed to glucose causing maillard effect on the body, further boosting free radicals. Eg a mnemomic or though play of metabolic syndrome: the grilled food you eat will then grill you from the inside, the pleasure food you eat will then eat your body too from within because your body also is by proteins and is a ’food’ to that can react with sugar.
Unless you are talking about the Maillard reaction in dairy products, some confectionery products and fruit juices where it can create off-flavours. And then there is the potential for acrylamide formation.
Not potential, it does create acrylamide.
Maillard shouldn’t be a thing in our diets. And it accumulates it doesn’t just go away with time.
I hate that we can’t enjoy anything.
Everything kills.
I guess we’re supposed to be raw vegans or something. Gross.
If I recall correctly, the main reason the blackened part of cooked meat tastes so good can be answered through the lens of evolutionary biology. Primitive man, first taking tool to hunt, broke down protein of meat first through cooking. Cooking it to the "sweet spot" over nothing but a bunch of chars definitely would create areas of blackened flesh. Eventually human biology associated this "sweet spot" of having lots of charred flesh and beneficial proteins and made what should taste icky and bitter taste absolutely amazing to us.
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?
The term Sugar can be used to describe many thing such as Fructose and Glucose. Steak may not have Fructose but it definitely has a glucose molecules inside. Since Glucose is a *sugar* it can still work out in a reaction.
well done , folks teaching Maillard reaction should share this with Students as an ice breaker
Thanks dk
Thanks--glad you like it!
ExCellent!! 🤓 👍
I have a question, why humans can smell so well coocked food? I mean, if in nature cooking doesn't happen, why we evolved with such ability? Do monkeys smell cooked food?
If theres no sugar in steak and marinated with just salt and pepper, how does it undergo the Maillard reaction ?
What the heck was poured on that burger at 0:41? I've never seen that done before. Olive oil? What's the point?
I thought it was add-on marinade. I know some like to BBQ by adding a coating of marinade, sometimes sauce, sometimes honey, while the meat is cooking. But I have never seen someone shoot marinade in such doses...
it was Oil! when the Oil hits the flame/coals it burst into flames and further brownes the meat!
The single most important thing that people forget when they use slow cookers.
But searing your food first and then slow cooking?! Braising is the best of both worlds
@@Basomic
Yes, braising is a good medium between the two, but I can't even begin to describe how many horrible meals I've had from people who did not comprehend the Maillard reaction. Always brown your meats before throwing them in a slow cooker.
The commentator has the most adorable and enthusiastic voice ever.
Holy shit. Wow. I didnt realize how this has a name and has been exploited so much. Inspiring
Cooking rice,pasta,potato.That would be intresting.
Cool! TFS!
the science of nom nom :p
I think onions do caramelize, as they contain sugars
They do the video was just pointing out that browning onions and caramelizing them are different processes.
0:43
i got cancer just seeing this...
so much oil+a firey grill
cancer inc.
sooooooooDark tru as shit.
Your right, back to my gluten free soy burger with kale.
the mayyyard reaction
why is the peel of a banana slippery on any surface?
learnt this in lesson
- today I learned that when I cook a lot of things happen!
- what things?
- a lot of things!
- but what kind of things?
- a. lot.
So here is something i don't get. How can the Maillard Reaction occur on natural meat when meat contains no sugar compounds?
On further research I believe my statement is erroneous. It does not contain any glucose, but it contains other compounds that have simple carbohydrates as a part of its structure. Like Ribose from Riboflavin for instance. The video is a bit confusing since it shows glucose reacting with the amino acids. Add to that most easily read papers on the subject just states sugars.
Would love your input on the matter either way.
Pronounced: "My-Yar" reaction. There is no D.
It's closer to 'mayar' than 'my-yar'.
hmm
It ‘s true or false of Bayrata TB2 ? If it fate don’t play your game again
I want that damn steak...
Who else is watching this for school~
Why cook it? Eat it raw, like a true carnivore
Why would you not get into the details of the reactions, that's WHY I came here. The information in this video could have been covered in 20 seconds but you took 3 minutes. Bloody click bait
mmm
*flavour
Seriously, where the fuck is the Q n A video?
We posted several a few months back--here's one of them: th-cam.com/video/_YUGorDRQRU/w-d-xo.html
You forgot to take into account the tears of the vegetarians getting on their bean based patties (ironically they are now eating food made with animal suffering) and it's effect on the food.
What are you talking about?
4
But why does meat turn Brown it's not because of sugar?
The background music? The rushed, chirpy delivery? What is wrong with her?
thats NOT how you cook a steak if you want maillard effect lol
This is why Theromix s make all your food taste awful.
Sounded like the narrator has a severe cold.I couldn't understand half of what she was saying.
Does anyone understand a single word? This is one instance when 'robot voice' may have been a better option.
Oddly, I didn't have any trouble understanding the narrator.
And, I have to go on record as saying NEVER robot voice. I _always_ just close the window on _any_ of those.
First
NOT FIRST :D
5th comment!!!! :D
Bacon cooking makes me throw up... it's one of the nastiest smells in existence, the equivalent of skunk spray, or rotting corpse. How anyone can consider that appetizing?
Also, they go brown partly due to dextrinisation, where the starches break into glucose, then the water from the sugar evaporates, leaving black carbon behind.