I FINALLY understand the Maillard reaction
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OK, gimme your favorite examples of GBD-liciousness…I need them in my life!
Patron link in description doesn't work
Lol intro reminds me of the game cook, serve, delicious!
if you didnt already do this, you suck at cooking.
4:46 arent's pretzels always put in lye, just like, by definition. In German, they're literally called Laugenbrezel (lye pretzel)
Edit: fixed a typo
What's prerajulization and Farhanitrate!
brown bricks
I thought we were talking about the ice cream guy
isn't baking soda bad to eat as is? is it much different if you fry it with onions?
Hey I really apreciate your videos, and I would really like to hear more about health aspects❤️
Recipe for cancer and AGE's
When I read "Maillard" I always think of the french ytber chef Alex pronouncing it
The blood glucose A1C test is also based on the same concept. It is a measure of the browning of blood cells from rubbing against blood serum glucose over the 120 day lifespan of the cells.
Thank you SO MUCH! I've spent so much time thinking about the Maillard reaction and this clarifies everything
for the record, bog bodies could be delicious but we may never know
This video is a true privileged to have access to. It’s like a cheat code to becoming a better cook.
I've always said my-yard or may-yard
Very nice video! Loved it. About the color, the caramelization also produces brown componds, you know, like in caramel. but yeah we love that flavor too! dont we??
Is there a MinuteEarth store for non-Patreon? 😀
I'll Google it myself, but I couldn't find a link in the description, so I thought that maybe it was forgotten to be added hahaha
gymrat secret: marinate you chicken breast in creatine/glutamine/arginine
Me to
I enjoy this channel but while being on a diet, it's more torture than fun. Now I'm hungry
That audio balance is frankly atrocious
🥩🥩🥩
Though I would advise anyone that do not do this, until you understand some basic of food cooking or food chemistry.
Maillard-ing?
Wait– does that mean the Maillard reaction is part of why cut fruits and veggies turn brown when exposed to oxygen? And why putting lemon juice on them retards that?
ducking good video
Hi, do you think you could do one on wood cutting boards and other wood tools used in the kitchen and how mineral oil or wax affects the structure?
socarrat 🤤
What are some examples of harmful chemicals?
Okay, nothing intelligent to add, but I had to say that those are some of the best pretzels I've seen in a very long time.
Well-done! I wrote the Serious Eats article you reference in your citations and use in the video. As a scientist, I was frustrated that there was no good general explainer for the food-curious, so I wrote it myself. So excited to see it used so effectively on screen. Thanks for sharing my work and spreading better awareness for not only what the Maillard (I do say the 'd') is, but also how to practically alter it. Bonus points for including the section on how it differs from caramelization and starch degradation. Keep it up!
the oxane/oxolane ring of the reducing sugar is broken before coupling with the amino acid