Comments on: Maximizing Food Flavor by Speeding Up the Maillard Reaction

By: La pentola a pressione ritrovata | qbbq

La pentola a pressione ritrovata | qbbq — Tue, 16 Apr 2013 09:36:17 +0000

[...] a quelle temperature, soprattutto per cibi generalmente sottoposti a lunghe cotture, la reazione Mailard viene favorita, e questo risulta in pietanze dal gusto migliore, a causa di una maggiore [...]

By: Caramelised Carrot Soup – The Maillard Reaction in Action « Lunch on Mars

Tue, 09 Apr 2013 13:08:16 +0000

[...] You can read a wonderfully thorough and scientific discussion here: http://blog.khymos.org/2012/06/04/maximizing-food-flavor-by-speeding-up-the-maillard-reaction/ [...]

By: Naomi

Naomi — Mon, 01 Apr 2013 19:16:12 +0000

So, cooked eggs of three ages (1, 2, 3 weeks) overnight, at 90 oC, dry (no water) and they all browned. There was no significant difference between the color of the eggs. I guess that for that a much older egg should be compared to a fresh one.

By: Naomi

Naomi — Sat, 30 Mar 2013 11:13:21 +0000

But, of-course, browning won’t occur in water, so will cook them again dry.

By: Naomi

Naomi — Tue, 12 Mar 2013 07:16:02 +0000

Hi Martin, here’s an interim update on the browned eggs: as I saw I do not get to preparing Tscholent myself this year (had it as a guest, though), I cooked the eggs alone. This is commonly done when there is no room in the main pot for the eggs. They are covered with water and cooked in the same oven with the stew; often peels of onion, a tea bag or soy sauce are added too, however, in my opinion, these pigments only color the shell and do not penetrate the egg. A proof: the egg-white of the occasional cracked egg has a thin, outer dark brown layer, while the rest of the egg is uniformly cream-colored, just like the other intact eggs.

Anyway, I cooked six eggs, two each of three ages: a month, two weeks and fresh, for 8 hours, at 90oC, covered with water, with peels of onions, added for the sake of tradition. The shells were indeed brown, but the eggs themselves were all the same color, which was white. So no browning occurred. I find this puzzling. Will check this further.

By: Michael Whitman CEC MSCTE

Michael Whitman CEC MSCTE — Fri, 18 Jan 2013 22:26:38 +0000

I’ve been using the Hydro colloid collection pdf in a Principles of Cooking course I teach. The students reference it for food experiment ideas, that they must present in class. I’ve recently started digging deeper into khymos.org, and have to say, this sight is an amazingly wonderful place for the curious cooks of the world! I love it! Looking forward to new posts with the same anticipation I remember having as a child waiting for my x-ray specs to arrive in the mail, though I’m sure new posts won’t disappoint.

Cheers

By: Technique: Browning Butter | Revel Kitchen

Technique: Browning Butter | Revel Kitchen — Wed, 02 Jan 2013 14:25:24 +0000

[...] carbohydrates and proteins to combine, forming hundreds of new distinct flavor compounds (thanks to the Maillard reaction). These compounds are what gives brown butter its characteristically complex and alluring [...]

By: Heleen

Heleen — Wed, 12 Dec 2012 22:14:36 +0000

My mom taught me that a pinch of baking soda also makes green vegetables greener. Too much also makes it mushy.

By: Villan

Villan — Thu, 08 Nov 2012 23:38:02 +0000

In light of your thought provoking blog and great comments left for this particular entry on the Maillard reaction, I thought readers would enjoy the following reference values for the pH of various foods and ingredients.
http://fapc.okstate.edu/files/factsheets/fapc118.pdf

By: How to Make Soft Pretzel Breadsticks | Revel Kitchen

How to Make Soft Pretzel Breadsticks | Revel Kitchen — Wed, 24 Oct 2012 01:46:01 +0000

[...] — a dip in a high pH (very basic) solution that accelerates browning, or more specifically, the Maillard reaction. Traditionally lye is used in the solution, but most of us don’t have lye sitting around, and [...]