Re: TechNote 2106
Re: TechNote 2106
- Subject: Re: TechNote 2106
- From: Graff <email@hidden>
- Date: Fri, 05 Mar 2004 13:46:05 -0500
On Mar 5, 2004, at 3:52 AM, Walter Ian Kaye wrote:
At 02:24a -0500 03/05/2004, Graff didst inscribe upon an electronic
papyrus:
On Mar 4, 2004, at 11:28 PM, Walter Ian Kaye wrote:
If you cook the duck in the broiler, it'll brown.
That's called the "Mallard Reaction."
As a chemist I have got to say that is one of the worst puns I've
seen yet. Good one!
Danke! Hey, are you a food chemist/technologist, or just happen to get
it?
I need a food scientist/technologiest. Coming up with flavors is easy,
but textures be tres dificile!
I'm just a regular Analytical Chemist who remembers his organic
chemistry. Ahh the good old amino acid-sugar Maillard Reaction (not
Mallard but I attribute that to poetic license), it's what gives beer
its flavor and toast its smell and color. For those who don't know
what we are talking about take a look here:
<
http://www.exploratorium.edu/cooking/meat/activity-maillard.html>
I also cook for a hobby. I think that all chemists should cook,
there's not much difference between cooking and chemistry - other than
the fact that you can eat what you make when you cook! For a good
reference on baking chemistry take a look at this book:
<
http://www.amazon.com/exec/obidos/tg/detail/-/0471405469/>
It's a very dry read but it explains a ton about the chemistry of
baking. Not many recipes because it's not a cookbook. It's basically
intended to be a textbook for culinary students but it is still good to
have as a reference.
- Ken
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