#maillardreaction — Public Fediverse posts

Povero Maillard, ricordato più per la sua reazione che per la sua erezione!

#brainFarts #reazioneDiMaillard #maillardReaction #umorismoAdolescenziale

Who was it who once said "I love the smell of a Maillard reaction in the afternoon?"
#caramelizedonions #maillardreaction #cooking

Baking recipes always call for the oven to be at 350 degrees. This is why it's the 'standard' temperature.

https://web.brid.gy/r/https://www.upworthy.com/why-350-degrees-is-standard-baking-temperature

Maillard reaction (Paleontology 🦕)

The Maillard reaction ) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods undergo this reac...

https://en.wikipedia.org/wiki/Maillard_reaction

#MaillardReaction #Archaeology #Paleontology #FoodChemistry #NameReactions #PagesWithFrenchIpa

Leftover raclette for two tonight. I discovered that if you grill yacon slices twice (grill- let cool -grill again), they taste like fried dough nuts?! Who knew?!
Next time, I'll have poppy seed paste and pistachios handy...
#cooking #MaillardReaction

In praise of Maillard.

Maillard reaction, you are wonderful. All good cooking is a frame for a well-placed Maillard reaction.

I salute you, Dr Louis Camille Maillard.

#cooking #braising #roasting #MaillardReaction #LouisCamilleMaillard

Georgia Tech physicists unlock the secret to perfect wok-tossed fried rice - Enlarge / Wok tossing has long been suspected of causing the high shoulder injury rate among Chines... more: https://arstechnica.com/?p=1654974 #maillardreaction #appliedphysics #fluidmechanics #thermodynamics #mmmmfriedrice #kinematics #woktossing #science #physics