Overview of: The Browning Processes
Have you ever wondered why food gets darker in color sometimes? While it is not always welcome (an apple rotting), there are many times when it is essential (a perfectly seared steak). Understanding the differences in these processes, and how they can be utilized to their full potential is the key to unlocking a world of flavor that is locked behind enigmatic chemical reactions.
To understand the full potential of food browning, the processes at work must first be identified. There are three forms of browning that can occur, and they are Enzymatic Browning, the Maillard Reaction, and Caramelization. While these chemical processes can be exceedingly complex, there are a few simple rules to follow that can help anyone utilize them to their full potential.
To understand the full potential of food browning, the processes at work must first be identified. There are three forms of browning that can occur, and they are Enzymatic Browning, the Maillard Reaction, and Caramelization. While these chemical processes can be exceedingly complex, there are a few simple rules to follow that can help anyone utilize them to their full potential.