#maillardreaction

[bitsnbit3s]

With salt, without salt, in the form of nut butter, or just like that. Nuts don't really need much tinkering. But just pop them in the oven, and new flavours arise, the nutty becomes nuttier, and the crunchy becomes crunchier. I wrote a new post on Substack about nuts, roasting them, and some ideas/recipes for how to use them (besides just wolfing them down).

[matthewmayorg]

Introducing the ultimate private bourbon class for two! This very special bourbon class includes a 750ml bottle of brown sugar and vanilla bean Kentucky bourbon, a signed copy of my cookbook, a Teaching Kitchen apron, a Teaching Kitchen tote bag, two containers of my handcrafted sea salts, and more!! Not to mention the delicious four-course menu made with a different bourbon in each course! https://www.matthewmay.org/bourbon-class-for-two . . . . . #bourbon #bourbonstreet #bourbonporn #bourbonwhiskey #cookingwithbourbon #cookingclass #cooking #cookingclasses #virginiabeach #towncenterofvirginiabeach #foodscience #sousvide #sousvidecooking #seasalt #foodscience #maillardreaction (at Matthew Mays Teaching Kitchen) https://www.instagram.com/p/CjIq8p0ub6g/?igshid=NGJjMDIxMWI=

[manoasha]

Maillard Reaction: The Culinary Magic Behind Delicious Bites

Ever wondered why your toast turns golden brown or why a seared steak tastes so good? It’s all thanks to a kitchen wizardry called the “Maillard Reaction.” Let’s explore this magical process that turns ordinary ingredients into extraordinary delights in simple words. What is the Maillard Reaction? The Maillard Reaction is like a secret handshake between heat and the natural sugars and amino…

[myhomeselection]

How to Use The Maillard Reaction to Up Your Cooking Game

[rey187]

Perfect medium rare, just the way I like it! Melts in my mouth! #cooking #homecooking #nomnom #yummy #beef #steak #mediumrare #treatyourself #ribeye #maillardreaction #panseared https://www.instagram.com/p/CKQSDzBnyeD/?igshid=l9g9p3av2qrq

[awards-seleuss-chocolates]

SELEUSS - TOP CHOCOLATE BAR AWARDS 2018

SELEUSS, SEATTLE, JULY 9TH, 2018:  Finally got around to posting this and other awards 2 years later, now that the store is temporarily closed due to COVID-19.  Here is our submission to The International Chocolate Salon’s 2018 Top Chocolate Bar Awards.

www.internationalchocolatesalon.com/top-chocolate-bars-of-2018-released

We are proud to present the results of the 2018 CHOCOLATE BAR AWARDS Competition.

The International Chocolate Salon Awards for the 2018 CHOCOLATE BAR AWARDS are based on the combined total number of votes received by each entrant from the Judging Panel.

The Judging Panel consists of National and Regional Magazines, Newspaper and Blog Editors, plus Topic Experts, Local Chefs and Food Gurus.

SELEUSS:  Rather than sending in our Moretta dark chocolates bars and the various inclusion bars, we decided to submit our L’Odalisque Blond Chocolate Bar, our version of the Blonde Chocolate.

Named after the blond odalisque (l’odalisque blonde) 1752: a famous painting by franÇois boucher of a young irish girl, named Marie-louise o’murphy. So beautiful, Casanova also had a portrait of her painted. The Blonde is developed using our proprietary maillard reaction reactor (ŠMR2), enhancing the reactions between milk amino acids and reducing sugars over 6 days, creating distinctive flavors and aromas in the chocolate.  

Our Blonde chocolates comes in 3 different levels, Light Blonde, Blonde, and Dark Blonde. Each with its own distinct flavors and aromas!

Maillard Reaction:  More info links below

https://en.wikipedia.org/wiki/Maillard_reaction

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction

https://cen.acs.org/articles/89/i47/Maillard-Reaction.html

https://foodensity.com/blonde-chocolate/

https://www.eater.com/2018/2/9/16964544/caramelized-white-chocolate-valrhona-dulcey-starbucks-hersheys

The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2]

The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.[3] At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.

The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH3+ → RNH2) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable[4] carcinogen called acrylamide can form.[5] This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.[4]

In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more new flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors.

SELEUSS Chocolates is located at the Thompson Hotel Seattle complex in downtown Seattle right above the Pike Place Market on the corner of 1st Ave and Stewart street.  

1910 1st Ave, Seattle, WA 98101 www.SELEUSS.com www.SELEUSSChocolates.com

https://www.facebook.com/seleuss

https://www.instagram.com/seleuss

https://twitter.com/SELEUSS

{Purveyors of Haute Chocolate}™  

[umaminata]

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A post shared by Foodie (@umaminata)

How about some fireworks?🔥😜🔥Blow torch is my favourite way to sear steaks after sous vide right now. What is yours?🙂 . FYI I sous vided this 1in cowboy steak for 1hr@129F/53,8C for medium rare. . #searing #fire #fireporn #blowtorch #sear #steak #cowboysteak #sousvidesteak #meat #meatlover #dinner #umami #steaks #steaklife #steaktips #steaklover #sousvide #anovafoodnerd #sousvidecooking #food #cooking #modernistcuisine #tasty #deliciousfood #iamsousvider #food52 #forkyeah #foodpics #foodphoto #maillardreaction

[cutandtasteit-blog]

Oggi proviamo il #reversesearing ! 😋🥩 Un processo di cottura alternativo che permette di assaporare una ottima bistecca 🥩, taglio t-bone in questo caso, rendendola più morbida a sugosa! 90 minuti in forno a 60° e poi sulla piastra di ghisa per l’ #effettomaillard I risultati sono ottimi, provate, sperimentate, tagliate ed assaporate!!!😆🍷🥩 Buon appetito! #maillardreaction #bbq4all #tbonesteak #tbonesteak #reversesear #reverseseared #reversesearedsteak #foodporn #foodlover #napolifoodporn #campaniafoodporn #italiafoodporn #bisteccafiorentina #bistecca #italyfoodporn #steakporn #foodie #cutandtaste #cutandtasteit https://www.instagram.com/p/B8lv49sIpG7/?igshid=1r3ph6fwics7g

[yahurrme]

Browning the Pot Roast. #kanincuisine #potroast #maillardreaction #ibecookin #webeeatin (at Frayser (the Bay)) https://www.instagram.com/p/B6uQT_NF2O2Av13eIY_0ZsuX4woZIm6hCg7S2c0/?igshid=21cydg0cn0u9

[roadhousesandwiches]

\\ Burger & Beer Paddle // . . I left my job to do work... . #burgerlife🍔 #craftbeer #beer #samples #ipa #sour #stout #crust #maillardreaction #smashburger #shutupandeat (at Disgruntled Brewing) https://www.instagram.com/p/B3N05pgFgsq/?igshid=5602lcx9lwpy

[seleuss]

#seleuss a new batch of our #odalisqueblonde #blondechocolate with hints of #orange / this batch is a lighter blonde at 36% or #platiumblonde #flaxenblonde #maillardreaction #chocolatebars #thegirlwiththeflaxenhair #blondchocolat #theblondeodalisque #blondeodalisque #theblondodalisque #francoisboucher #marielouiseomurphy #lottospeciali #seleussblond #seleussblonde https://www.instagram.com/p/CPtnI4-t2d1/?utm_medium=tumblr

[betaldi]

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A post shared by Anselmo Luiz Bonaldi Betiol (@betaldi)

Em busca da Reação de Maillard perfeita! #maillardreaction #reacaodemaillard #reaçãodemaillard https://www.instagram.com/p/CDKFnjyFtJo/?igshid=n9n07i7d1xce

[matthewmayorg]

DATE NIGHT? Join me in Virginia Beach Towncenter for a deliciously interactive good time! www.matthewmay.org . . . . #datenight #datenight❤️ #date #teachingkitchen #foodie #yum #wine #foodandwine #bourbon #virginiabeach #sousvide #yum #saltblockcooking #seasalt #cookingclass #cookingclasses #foodscience #maillardreaction (at Virginia Beach, Virginia) https://www.instagram.com/p/COLl2K9hMUv/?igshid=e7wx141qc4o

[manoasha]

Cooking Chemistry: The Magical Science Behind Delicious Meals

Cooking is not just about following recipes; it’s a bit like being a kitchen scientist, and the magic happens through something called “Cooking Chemistry.” Imagine your kitchen as a laboratory, and every ingredient is like a special potion. Let’s dive into the enchanting world of Cooking Chemistry and discover how it turns ordinary ingredients into extraordinary meals. Ingredients as Chemicals:…

[brocklrc]

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[rey187]

Cooked a 250mg Australian Grass-fed Rib-eye as a treat for me and my mom. No fresh thyme sprig or garlic cloves, so I had to improvise. Dont worry, I seared a beautiful crust on both sides, and did NOT just let it cook in butter itself. I just didn't bother filming the prep or basting process. Maillard Reaction for the WIN! Now to let it rest for 5-7 minutes before we tuck in! Bon appetit! #cooking #homecooking #nomnom #homemade #steak #ribeye #yummy #maillardreaction https://www.instagram.com/p/CKQRXxBHCY_/?igshid=1haqqoas310kg