On food and cooking the science and lore of the kitchen ( PDFDrive ) 1465
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samefoodscookedby“dry”methods—
grilling,baking,frying.Thisisausefulruleto
keepinmind.Forexample,onekeytoarichtastingstewistobrownthemeat,vegetables,
andflourquitewellbyfryingthembefore
addinganyliquid.Ontheotherhand,ifyou
wanttoemphasizetheintrinsicflavorsofthe
foods,avoidthehightemperaturesthatcreate
theintensebutlessindividualizedbrowning
flavors.
SlowBrowninginMoistFoods
Thereareexceptionstotherulethatbrowning
reactionsrequiretemperaturesabovetheboil.
Alkalineconditions,concentratedsolutionsof
carbohydratesandaminoacids,andprolonged
cookingtimescanallgenerateMaillardcolors
andaromasinmoistfoods.Forexample,
alkalineeggwhites,richinprotein,witha
traceofglucose,but90%water,willbecome
tan-coloredwhensimmeredfor12hours.The
baseliquidforbrewingbeer,awaterextract
ofbarleymaltthatcontainsreactivesugars
andaminoacidsfromthegerminatedgrains,
deepensincolorandflavorwithseveralhours
ofboiling.Waterymeatorchickenstockwill
dothesameasit’sboileddowntomakea
concentrateddemiglace.Persimmonpudding
turnsnearlyblackthankstoitscombinationof
reactiveglucose,alkalinebakingsoda,and
hoursofcooking;balsamicvinegarturns
nearlyblackoverthecourseofyears!
SomeoftheFlavorsProducedby
CaramelizationandMaillardBrowning
Caramelization
MaillardReactions
330ºF/165ºCand
250ºF/120ºCand
above
above
Sweet(sucrose,other
Savory(peptides,
sugars)
aminoacids)
Sour(aceticacid) Floral(oxazoles)
