Cell walls. Enzymes and amino acids. Knife skills. And how to cut our food to get the flavors just right.
Tag: amino acids
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
Surely, caramelization can’t be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
Fear and loving in Las Egg-as.
Molecular structure. Hydrophilic. Hydrophobic. And the science of protein denaturation, simply explained.
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee.
Knife me and you’ll sulfur the consequences.
Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions.
How now, brown cow?
Butter me up baby, I’ll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
