On food and cooking the science and lore of the kitchen ( PDFDrive ) 1465

same foods cooked by “dry” methods — grilling, baking, frying This is a useful rule to keep in mind For example, one key to a richtasting stew is to brown the meat, vegetables, and flour quite well by frying them before adding any liquid On the other hand, if you want to emphasize the intrinsic flavors of the foods, avoid the high temperatures that create the intense but less individualized browning flavors Slow Browning in Moist Foods There are exceptions to the rule that browning reactions require temperatures above the boil Alkaline conditions, concentrated solutions of carbohydrates and amino acids, and prolonged cooking times can all generate Maillard colors and aromas in moist foods For example, alkaline egg whites, rich in protein, with a trace of glucose, but 90% water, will become tan-colored when simmered for 12 hours The base liquid for brewing beer, a water extract of barley malt that contains reactive sugars and amino acids from the germinated grains, deepens in color and flavor with several hours of boiling Watery meat or chicken stock will do the same as it’s boiled down to make a concentrated demiglace Persimmon pudding turns nearly black thanks to its combination of reactive glucose, alkaline baking soda, and hours of cooking; balsamic vinegar turns nearly black over the course of years! Some of the Flavors Produced by Caramelization and Maillard Browning Caramelization Maillard Reactions 330ºF/165ºC and 250ºF/120ºC and above above Sweet (sucrose, other Savory (peptides, sugars) amino acids) Sour (acetic acid) Floral (oxazoles) ... nearly black over the course of years! Some of the Flavors Produced by Caramelization and Maillard Browning Caramelization Maillard Reactions 330ºF/165ºC and 250ºF/120ºC and above above Sweet (sucrose, other...base liquid for brewing beer, a water extract of barley malt that contains reactive sugars and amino acids from the germinated grains, deepens in color and flavor with several hours of boiling Watery meat or chicken stock will do the same as it’s boiled down to make a... do the same as it’s boiled down to make a concentrated demiglace Persimmon pudding turns nearly black thanks to its combination of reactive glucose, alkaline baking soda, and hours of cooking; balsamic vinegar turns