On food and cooking the science and lore of the kitchen ( PDFDrive ) 1464

new families of molecules and new aromatic dimensions (see illustration below, and box, p 779) Representative aroma molecules produced by caramelization (left; see p 656) and by the Maillard reactions between carbohydrates and amino acids( r i g h t ) Amino acids contribute nitrogen and sulfur atoms to produce the distinctive central rings of (clockwise from top) pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles Each ring can be augmented with other structures attached to the carbon atoms Maillard products have a range of qualities, from leafy and floral to earthy and meaty High Temperatures and Dry Cooking Methods Both caramelization and Maillard browning proceed at a rapid rate only at relatively high temperatures Caramelization in table sugar becomes noticeable at around 330ºF/165ºC, Maillard browning perhaps 100ºF/50ºC below that Large amounts of energy are required to force the initial molecular interactions The practical consequence of this is that most foods brown only on the outside and during the application of dry heat The temperature of water can’t rise above 212ºF/100ºC until it is vaporized (unless it’s under high pressure in a pressure cooker) So foods that are cooked in hot water or steamed, and the moist interiors of meats and vegetables, will never exceed 212ºF But the outer surfaces of foods cooked in oil or in an oven quickly dehydrate and reach the temperature of their surroundings, perhaps 300 to 500ºF/159– 260ºC So it is that foods cooked by “moist” techniques — boiling, steaming, braising — are generally pale and mild compared to the ... Large amounts of energy are required to force the initial molecular interactions The practical consequence of this is that most foods brown only on the outside and during the application of dry heat The temperature... cooked in hot water or steamed, and the moist interiors of meats and vegetables, will never exceed 212ºF But the outer surfaces of foods cooked in oil or in an oven quickly dehydrate and reach the temperature of their surroundings, perhaps 300 to 500ºF/159–... The temperature of water can’t rise above 212ºF/100ºC until it is vaporized (unless it’s under high pressure in a pressure cooker) So foods that are cooked in hot water or steamed, and the moist interiors of meats and vegetables, will never