Moment of Science: The Maillard Reaction
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Moment of Science: The Maillard Reaction
10 months ago
13abc.com
16K views · 292 reactions | The Maillard Reaction (the char flavor), or better known by the scientific term “BROWN YUM YUM CRUNCHYS” is basically when the meats proteins are broken down into amino acids and react with the sugars to become incredibly delicious. This specifically happens when cooking over HOT temperatures that are beyond the internal temperature of the meat. It is one of the best parts of grilling and BBQ. | ArnieTex | Facebook
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16K views · 292 reactions | The Maillard Reaction (the char flavor)…
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