Tasting Table on MSN10h
The Crucial Step You Should Never Skip Before Browning Beef
What some recipes neglect to tell you, however, is how important it is for beef to be dry before it hits the heat.
News-Medical.Net on MSN8d
Eating ultra-processed foods harms your gut—here’s how inflammation takes hold
Ultra-processed foods disrupt gut microbiome balance, causing inflammation, reduced microbial diversity, and increased gut ...
Nature22d
Ribose and the Maillard Reaction in Fish Muscle
THE occurrence and control of the Maillard reaction has been studied fairly thoroughly in dehydrated milk, eggs, fruits and vegetables; but little information is available concerning its ...
The Star10y
Beware the Maillard baddies
The browning of food caused by the Maillard reaction brings deliciousness, but there is an unsavoury side ... SO we have been nattering about the Maillard reaction for a while now, dwelling on the ...
vegconomist9d
Study: How the Flavor of Plant-Based Meat Could Be Improved Using the Taguchi Method
Scientists in Russia have conducted a study investigating how a statistical method called the Taguchi Method could be used to ...
The Scientist1y
Why Does Everything Taste Like Chicken?
During cooking, lipids in the meat undergo thermal degradation, and the Maillard reaction, a nonenzymatic browning reaction, breaks down protein and sugar.¹ Muscle physiology also plays a significant ...
BBC5y
Why your barbecue is a hotbed of science
As tasty as this looks when it’s on the grill in the back garden, the Maillard reaction (as it’s officially called) doesn’t mean the meat is fully cooked. Make sure you cook it for long ...