![]() ![]() What begins as a simple reaction between amino acids and sugars quickly becomes very complicated: the molecules produced keep reacting in ever more complex ways that generate literally hundreds of various molecules. Indeed, it should be called “the flavor reaction,” not the “browning reaction.” The molecules it produces provide the potent aromas responsible for the characteristic smells of roasting, baking, and frying. The important thing about the Maillard reaction isn’t the color, it’s the flavors and aromas. The Maillard reaction creates brown pigments in cooked meat in a very specific way: by rearranging amino acids and certain simple sugars, which then arrange themselves in rings and collections of rings that reflect light in such a way as to give the meat a brown color. Cooked meats, seafood, and other protein-laden foods that undergo the Maillard reaction do turn brown, but there are other reactions that also cause browning. It is sometimes called the “browning reaction” in discussions of cooking, but that description is incomplete at best. My right hand pointing to landscapes of continents and the public road.One of the most important flavor-producing reactions in cooking is the Maillard reaction. My left hand hooking you round the waist, I lead no man to a dinner-table, library, exchange,īut each man and each woman of you I lead upon a knoll, I have no chair, no church, no philosophy, No friend of mine takes his ease in my chair, My signs are a rain-proof coat, good shoes, and a staff cut from the woods, I tramp a perpetual journey, (come listen all!) I know I have the best of time and space, and was never measured and never will be measured. My son emailed me – “Where did you find this?” so I sent him a link to this page. When I left teaching, students gave me a gift: Leaves of Grass. ![]() When I was a teacher, I used the following passage all the time. Especially on this day in this era, as those of us in America work to keep our foundation and legacy healthy. Thank you, thank you, thank you for this. ![]()
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