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Watch Video: Molecular Gastronomy Recipes- Cryo-Fried Steak and Perfect French Fries
The chefs at Modernist Cuisine show us how to cook the perfect steak and french fries using unconventional methods. Learn why freezing and then deep frying a steak makes it taste incredible. If you need an excuse to get hungry, just watch this video.
The Maillard reaction is responsible for many colors and flavors in foods: 1) The browning of various meats like steak, when seared and grilled. 2) The golden-brown color of French Fries. 3) Roasted coffee 4) The darkened crust of baked goods like pretzels and bread. 5) Lightly roasted peanuts 6) Malted barley as in malt whiskey or beer 7) Toast 8) Maple syrup 9) Dulce de leche 10) Dried or condensed milk 11) Chocolate 12) Caramel made from milk and sugar, especially in candies. Milk is high in protein (amino acids), and browning of food involving this complex ingredient would most likely include Maillard reactions.
How Maillard Reaction Happen
Process 1) The carbonyl group of the sugar reacts with the amino group of the amino acid, producing N-substituted glycosylamine and water. 2) The unstable glycosylamine undergoes Amadori rearrangement, forming ketosamines 3) There are several ways for the ketosamines to react further: a) Produce 2 water and reductones b) Diacetyl, aspirin, pyruvaldehyde and other short-chain hydrolytic fission products can be formed c) Produce brown nitrogenous polymers and melanoidins
Wow!! What a nice recipe. Truly this dish is so yummy. You know my husband made this dish for me. He loves cooking and follows the recipes from cooking videos. He has got lots of cooking DVDs and tried almost every recipe from them.
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Wow!! What a nice recipe. Truly this dish is so yummy. You know my husband made this dish for me. He loves cooking and follows the recipes from cooking videos. He has got lots of cooking DVDs and tried almost every recipe from them.
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