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Caramelization vs. Maillard Reaction

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on 13 November 2013

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Transcript of Caramelization vs. Maillard Reaction

Steaks
Potatoes
Breads
Chicken
When cooking it adds flavor, a crunchy texture, and a golden brown color.

What foods are affected by the reaction.
Maillard
Reaction
How do you begin the method?
You need sugars and amino acids for this process to occur
Dry Cooking methods
Grilling,Baking,Frying
Each method gives a slightly different flavor
The time you cook the food and at what temperature affects the flavor and coloring.
Caramelization vs. Maillard Reaction
Caramelization
A process of browning in foods when the sugars are heated slowly.
Heat breaks down the sugar molecules into thousands of new ones.
Creates New Flavors
Caramel
Butterscotch
Little undertone added to overall flavor.
What can you Caramelize?
Regular Sugar
Creates caramelized sauce
Onions
Corn
This process of non-enzymatic browning foods happens when you cook both sugars and amino acids at high temperatures while dry cooking.
By Nick Pilarte
Full transcript