Why the Maillard Reaction Makes Everything Delicious

7 insights saved from this video by @food

@food· Cooking Science
A small amount of baking soda raises pH, helping onions brown faster and taste more caramel-like.
@food· Cooking Science
Onion browning is not caramelization: Maillard chemistry uses sugars and amino acids, while caramelization uses sugars alone.
@food· Cooking Science
Too much baking soda leaves onions browned but mushy and meal-like.
@food· Cooking Science
Browning works best between 230 and 340°F, where heat removes surface water instead of letting food steam.
@food· Cooking Science
The Maillard reaction combines sugars and amino acids, creating many aroma and flavor compounds instead of one single product.
@food· Cooking Science
For reliable savory browning, use foods with sugars and proteins, keep heat between 230 and 340°F, and avoid scorching.
@food· Cooking Science
Push the heat too far and desirable browning becomes charred, bitter flavor.

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