How Cooking Alters Food: The Science Behind Flavor, Texture, and Nutrition
Introduction Cooking is a form of art and science. It is that magic through which the simple, inanimate food is transformed into the most tantalizing dishes, than which nothing could be more luscious to our taste buds. But have you ever wondered what happens to food during cooking? How does heat alter the flavor, texture, and nutrition in our meals? Understanding such transformations can make you a great cook, allow you to make healthier choices, and truly appreciate the science behind your favorite recipes. Don't miss out on transforming your outdoor cooking adventures! The Maillard reaction is a very important chemical reaction that takes place when we cook. The Maillard reaction occurs when amino acids, proteins, and reducing sugars are exposed to a high-heat environment, leading to the characteristic browning associated with the roasting of meats, toasting of bread, or searing of vegetables. The Maillard reaction is why a pan-seared steak has more flavor than a boiled s...