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Michael Laiskonis explains the Maillard reaction, and how controlling it can produce fascinating — and delicious — results (like flavorful raspberry caramels). Visit http://www.ice.edu/CHOCOLATELAB to learn more. | Institute of Culinary Education
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🔥 The Maillard reaction was first described in 1912 by the French chemist Louis-Camille Maillard. It influences the taste of the food served - you have probably noticed that potatoes fried in a pan taste completely different than boiled ones. Any heat treatment accelerates the Maillard reaction. The higher the temperature, the faster the chemical reactions occur. 🎥 @karem_atef @thebestchefawards #foodmeetsscience #thebestchefawards | Food Meets Science
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