Comments on: Speeding up the Maillard reaction http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/ - dedicated to molecular gastronomy Sun, 14 Mar 2010 15:21:14 +0000 http://wordpress.org/?v=2.9.1 hourly 1 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?

]]> By: Martin http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-111234 Martin Wed, 10 Dec 2008 19:38:20 +0000 http://blog.khymos.org/?p=399#comment-111234 A litte on the side, but still related: Harold McGee has an interesting article in his "Curious cook" column in NYT on <a href="http://www.nytimes.com/2008/12/10/dining/10curi.html?_r=2&ref=dining" rel="nofollow">persimmon puddings</a> where baking soda is added and where the resulting color of the pudding depends on the amount of baking soda added, which influences pH and of course the speed of the Maillard reaction. A litte on the side, but still related:

Harold McGee has an interesting article in his “Curious cook” column in NYT on persimmon puddings where baking soda is added and where the resulting color of the pudding depends on the amount of baking soda added, which influences pH and of course the speed of the Maillard reaction.

]]> By: McAuliflower http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-110976 McAuliflower Sun, 19 Oct 2008 21:49:41 +0000 http://blog.khymos.org/?p=399#comment-110976 Excellent post! This illuminates why the America's Test Kitchen recipe for crispy skinned roasted chicken calls for smearing the skin with baking soda. Excellent post!

This illuminates why the America’s Test Kitchen recipe for crispy skinned roasted chicken calls for smearing the skin with baking soda.

]]> By: Neal http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-110968 Neal Fri, 17 Oct 2008 20:42:49 +0000 http://blog.khymos.org/?p=399#comment-110968 Fascinating. Also the discussion of salt, brought to mind a recent technique piece from Cook's Illustrated Magazine. I will cut and paste it in here if that's alright: Should I salt onions during sautéing or after sautéing? ...each cook has a different opinion on the appropriate salting time when sautéing onions. Putting aside any preconceived notions, we set out to get to the bottom of this simple but vexing issue. We started by sautéing 1 cup of diced onions in oil in a medium skillet over medium heat. After 6 minutes of frequent stirring, the onions were beautifully golden. After removing the onions from the skillet, we added 1/2 teaspoon of salt. Tasters loved the caramelized flavor but commented on the crunchiness of the onions. They also pointed out that the onions weren’t seasoned throughout—only on the surface. Next, we kept the stove on the same setting and sautéed a second cup of diced onions, this time adding 1/2 teaspoon of salt at the outset. After 6 minutes, the onions were not as brown as the first batch had been, so we cooked them a few more minutes until they were golden brown. When we tasted these onions, they were meltingly tender and well seasoned. The salt had drawn out their liquid, causing them to soften as they cooked. But the liquid also caused the onions to brown more slowly, tacking a few extra minutes onto the cooking time. So the controversy is over: Salt onions when they go into the sauté pan, leaving them over the heat for as long as necessary for decent browning. I would be interested in a repeat of the baking soda experiment involving salt as well. If salting the onions at the beginning causes them to brown slower, but more satisfactorily, does the baking soda make up for the difference? Fascinating. Also the discussion of salt, brought to mind a recent technique piece from Cook’s Illustrated Magazine. I will cut and paste it in here if that’s alright:

Should I salt onions during sautéing or after sautéing?
…each cook has a different opinion on the appropriate salting time when sautéing onions. Putting aside any preconceived notions, we set out to get to the bottom of this simple but vexing issue.
We started by sautéing 1 cup of diced onions in oil in a medium skillet over medium heat. After 6 minutes of frequent stirring, the onions were beautifully golden. After removing the onions from the skillet, we added 1/2 teaspoon of salt. Tasters loved the caramelized flavor but commented on the crunchiness of the onions. They also pointed out that the onions weren’t seasoned throughout—only on the surface.
Next, we kept the stove on the same setting and sautéed a second cup of diced onions, this time adding 1/2 teaspoon of salt at the outset. After 6 minutes, the onions were not as brown as the first batch had been, so we cooked them a few more minutes until they were golden brown. When we tasted these onions, they were meltingly tender and well seasoned. The salt had drawn out their liquid, causing them to soften as they cooked. But the liquid also caused the onions to brown more slowly, tacking a few extra minutes onto the cooking time. So the controversy is over: Salt onions when they go into the sauté pan, leaving them over the heat for as long as necessary for decent browning.

I would be interested in a repeat of the baking soda experiment involving salt as well. If salting the onions at the beginning causes them to brown slower, but more satisfactorily, does the baking soda make up for the difference?

]]> By: Jurgen http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-110965 Jurgen Fri, 17 Oct 2008 09:18:34 +0000 http://blog.khymos.org/?p=399#comment-110965 Martin, Very interesting! Especially since I always cook onions slow at low pH... This because I presumed you get better hydrolysis of inulin chains under acid conditions. Release of fructose or fructose oligomers from inulin does give cooked onions the sweet flavour so I am wondering whether this acually works better at higher pH as well. Martin, Very interesting!
Especially since I always cook onions slow at low pH… This because I presumed you get better hydrolysis of inulin chains under acid conditions.
Release of fructose or fructose oligomers from inulin does give cooked onions the sweet flavour so I am wondering whether this acually works better at higher pH as well.

]]> By: Alex http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/comment-page-1/#comment-110956 Alex Tue, 14 Oct 2008 10:35:52 +0000 http://blog.khymos.org/?p=399#comment-110956 Fascinating stuff, really really wonderful. Thanks for stopping by the blog and introducing me to your work. Can't wait to read more. Fascinating stuff, really really wonderful. Thanks for stopping by the blog and introducing me to your work. Can’t wait to read more.

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