EPISODE · Jan 23, 2020 · 4 MIN
This Makes Everything Taste Good | SNEDCast
from SNEDCast · host Nathan Bair
In this episode we talk about the Maillard Reaction and its effect on meat & baked goods, and also talk about its equally tasty cousin, caramelization. Excellent visual references that I used can be found here: https://www.scienceabc.com/wp-content/uploads/2018/03/Caramelization.jpg. and here: https://i2.wp.com/www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png?ssl=1
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This Makes Everything Taste Good | SNEDCast
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