Tag maillard

Speeding up the Maillard reaction

Ever thought about how pretzels and salt sticks get their nice brown color? The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their charachteristics to a variety of foods. In this post…

The science of BBQ

Photo by spielzimmer via flickr.com (CC). Eric Devlin over at Home of BBQ interviewed me via email about BBQ and molecular gastronomy. The topic should be of interest to the readers of Khymos as well, so I post the questions…

Practical molecular gastronomy, part 3

Get a basic understanding of heat transfer, heat capacity and heat conductance. Since a lot of cooking involves temperature manipulations, it’s a good idea to get a basic understandning of how heat is transferred and how well it is stored…