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.




Learn more about Maillard Reaction, please read related posts:

Maillard Reaction Mechanism and Its Applications to Your Cooking

The Physics of Cooking Meat: Your Quick Guide to Cooking your Favorite Meat

Example of Foods with Maillard Reactions

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