Comments on: Speeding up the Maillard reaction http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Aina http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-235012 Aina Wed, 25 Aug 2010 10:38:17 +0000 http://blog.khymos.org/?p=399#comment-235012 Muchas gracias! Muchas gracias!

]]> By: Segerns sötma: Konsten att steka lök — Matmolekyler pÃ¥ Taffel.se http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-228542 Segerns sötma: Konsten att steka lök — Matmolekyler pÃ¥ Taffel.se Mon, 09 Aug 2010 21:00:33 +0000 http://blog.khymos.org/?p=399#comment-228542 [...] Ett annat knep är att som Martin Lersch tillsätta lite bikarbonat vid lökstekning. En basisk miljö pÃ¥skyndar och förstärker maillardreaktionen och bryter dessutom ner lökens cellväggar, främst genom att hemicellulosan pÃ¥verkas. Personligen gillar jag inte riktigt smaken som blir intensivt söt men ocksÃ¥ flack och lite artificiell. Konsistensen blir mosig snarare än len. Lökstekningen gÃ¥r förvisso snabbare, men snabbhet är inte alltid en dygd. [...] [...] Ett annat knep är att som Martin Lersch tillsätta lite bikarbonat vid lökstekning. En basisk miljö pÃ¥skyndar och förstärker maillardreaktionen och bryter dessutom ner lökens cellväggar, främst genom att hemicellulosan pÃ¥verkas. Personligen gillar jag inte riktigt smaken som blir intensivt söt men ocksÃ¥ flack och lite artificiell. Konsistensen blir mosig snarare än len. Lökstekningen gÃ¥r förvisso snabbare, men snabbhet är inte alltid en dygd. [...]

]]> By: Maillardmagi: Hemligheten bakom gyllenbrunt — Matmolekyler pÃ¥ Taffel.se http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-214133 Maillardmagi: Hemligheten bakom gyllenbrunt — Matmolekyler pÃ¥ Taffel.se Wed, 23 Jun 2010 17:25:17 +0000 http://blog.khymos.org/?p=399#comment-214133 [...] sköna blekhet trots att de är färdiggräddade. VÃ¥r kollega Martin Lersch pÃ¥ bloggen Khymos har experimenterat med lökstekning med tillsats av bikarbonat (det gjorde jag ocksÃ¥ under min studietid men jag gillade inte riktigt smaken pÃ¥ [...] [...] sköna blekhet trots att de är färdiggräddade. VÃ¥r kollega Martin Lersch pÃ¥ bloggen Khymos har experimenterat med lökstekning med tillsats av bikarbonat (det gjorde jag ocksÃ¥ under min studietid men jag gillade inte riktigt smaken pÃ¥ [...]

]]> By: Alex Rushmer Just Cook It » Beetroot, Ginger and Chocolate Risotto http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-211554 Alex Rushmer Just Cook It » Beetroot, Ginger and Chocolate Risotto Sun, 13 Jun 2010 16:01:10 +0000 http://blog.khymos.org/?p=399#comment-211554 [...] for why) and add the bicarb (this helps soften the onion and bring out the flavours. I learnt why here). Fry gently for 10 minutes, or until you have a delicious pulpy mass of onion and garlic. Add the [...] [...] for why) and add the bicarb (this helps soften the onion and bring out the flavours. I learnt why here). Fry gently for 10 minutes, or until you have a delicious pulpy mass of onion and garlic. Add the [...]

]]> By: FAB – Soft German Pretzels « Poor Student | Food Geek http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-196264 FAB – Soft German Pretzels « Poor Student | Food Geek Mon, 29 Mar 2010 00:48:14 +0000 http://blog.khymos.org/?p=399#comment-196264 [...] flavour development. This is the key to the pretzel’s beautiful dark brown crust. Check out khymos for more [...] [...] flavour development. This is the key to the pretzel’s beautiful dark brown crust. Check out khymos for more [...]

]]> By: Martin Lersch http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-192664 Martin Lersch Sun, 14 Mar 2010 15:21:14 +0000 http://blog.khymos.org/?p=399#comment-192664 There's a very nice illustration of how 4 % w/v of NaOH, Na2CO3, NaHCO3 and CH3COOH influence browning (with water as a reference) over at the "Bringing food chemistry alive" blog: http://blogs.oregonstate.edu/deliciousnessw09/2010/03/13/pretzel-logic/ There’s a very nice illustration of how 4 % w/v of NaOH, Na2CO3, NaHCO3 and CH3COOH influence browning (with water as a reference) over at the “Bringing food chemistry alive” blog:

http://blogs.oregonstate.edu/deliciousnessw09/2010/03/13/pretzel-logic/

]]> By: The Cottage Feast http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-169716 The Cottage Feast Mon, 02 Nov 2009 14:17:34 +0000 http://blog.khymos.org/?p=399#comment-169716 The secret of better caramelized onions…

Try adding a pinch of bak­ing soda to onions when you’re car­a­mel­iz­ing them. Sounds crazy, I know, but it works.
Car­a­mel­iz­ing is easy in the­ory: Fry the onions, seasoned with a little salt, over a low heat for a long time (12â…

]]> By: Ray http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-169630 Ray Mon, 02 Nov 2009 02:33:23 +0000 http://blog.khymos.org/?p=399#comment-169630 So, caramelized onions aren't really caramelized? Perhaps we ought to call them Maillarded Onions So, caramelized onions aren’t really caramelized? Perhaps we ought to call them Maillarded Onions

]]> By: Martin Lersch http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-111357 Martin Lersch Sun, 28 Dec 2008 22:52:48 +0000 http://blog.khymos.org/?p=399#comment-111357 Steve: It's not on the top of my list right now... but try googling words like meat, texture and baking soda. That might give you an idea. Use Google Scholar for scientific papers with keywords such as meat, texture and bicarbonate Steve: It’s not on the top of my list right now… but try googling words like meat, texture and baking soda. That might give you an idea. Use Google Scholar for scientific papers with keywords such as meat, texture and bicarbonate

]]> By: Steve D http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-111356 Steve D Sun, 28 Dec 2008 19:44:26 +0000 http://blog.khymos.org/?p=399#comment-111356 "Once there, the baking soda will certainly speed up the Maillard reaction, but it also affects the texture of meat - I’ll have to return to that topic later." Any plans to expand on this soon? “Once there, the baking soda will certainly speed up the Maillard reaction, but it also affects the texture of meat – I’ll have to return to that topic later.”

Any plans to expand on this soon?

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