The level of patronising sarcasm starting at 7:27 made my day. Thank you for demonstrating the relevance of increasing the amino groups nucleophilicity in the reaction.
I'm a former lab technician turned professional cook, this 9 minute video has explained to me more of what happens when cooking than chefs with years of experience. I can't wait for the time when the bridge between organic chemistry an cooking is crossed. Thanks for the video.
Wow i totally love this video not too deep as in review articles, and not too superficial, and the theme itself is just sooo perfect i feel it's just right for undergraduates or advanced high school students interested in chemistry please please don't give up making videos pleeeeeeeeease
As a software engineer and math person, I love the sciences. I have no idea what in the hell you said during 90% of this. I ended up here because I also love cooking, but now feel shame for not getting into chemistry. Loved, loved, loved this video. Thank you
You NEVER ask someone who likes well-done steak to leave; there's always some bits that are overcooked - chateaubriand in particular - and they are the cleanup crew for that little ort.
For simplicity, is it correct to say that the amino group reacts with the carbonyl group of aldoses and ketoses? or you have to say that the amino reacts with the aldehyde or ketone group?
I think you might wanna check your sucrose cyclic structure drawing, especially the fructose part. But the rest, your explanation is amazingly easy to understand.
As a chef always hungry for knowledge, this was truly insanely fascinating. Thank you so much. Quick question, is this reaction affected by high or low pressure at all?
Insofar as pressure can change temp, yes. If you're pressure cooking something and the temp is higher, you should get more Maillard. Reverse should also be true. Thanks for watching!
Wow thanks! Question though; Does increasing the pH (by adding baking soda/sodium bicarbonate) not only increases the time of the starting point of the Maillard reaction, hence faster browning etc. but also creates different more complex tastes?
Couple things to unpack there. Because asparagine is the prime contributor to the Maillard-acrylamide pathway, meats *should* be less prone to it. Second, Maillard tends to happen faster at higher pH, so the acid might be counterproductive there (although most acids do a fine job at tenderizing). Thanks for watching!
I'm sure this is all good information but I think I need a few real world examples to understand how to apply this. Ultimately I want to sear some meat before slow cooking to develop some "crust". I hope I can create a maillard reaction to add some flavor too. Any thoughts on how to make that work? I'm thinking I probably need some type of rub but I don't know what ingredients have those chemical compounds you mentioned.
The beauty of most meats is, chemically speaking, they have everything you need already. My favorite way to do a pot roast is to fire up a Dutch oven with some oil on med-high heat, get it just to the smoke point, and then drop your salted and dried roast in there. Sear on all sides to get that beautiful Maillard crust, and then cook as directed. #perfection Happy cooking, and thanks for watching!
@@phdatliving that sounds good but what if I want to raise the pH to increase the reaction? How do I know if there is enough sugar? What should I do if it needs more sugar? I know I might have to experiment to get it right, I just want to know about the knobs I can turn. I think I would like to go big and try to do everything I can for a maximum sear and maillard reaction, then dial back if it's too much instead of trying to sneak up on it. I know what no sear is like so I think I'm probably going to want near maximum or else skip it. Thanks.
@@beardoe6874 Baking soda is the go-to option for raising pH. Just sprinkle it over the meat and let it rest the same way you would for the salt. For maximum crust, your cooking media is probably as important as any of the chemical parameters. If you truly want insane crust, cook with a piece of food-grade steel and press your meat into it. The steel's incredible heat capacity and conductivity will get you where you want to go - just make sure to cover all your smoke detectors haha.
To the best of my knowledge, both! Proteins from the milk can react with the lactose in the milk via Maillard, and the added sugars can caramelize via their respective reactions. Thanks for watching!
@@phdatliving Sorry to ask more questions (I'm Canadian). Can caramelization happen below 170C? when I make caramel with the wet caramel method (adding sugar to water and then boiling) that is the base temp where the sugar starts browning. But I'm curious if boiling a can of milk could get to that temp. Maybe the milk boils to a higher temp??? again sorry if the question doesn't make sense.
@@QuadAntic All good, friend! My understanding of wet caramel is the water helps to 1) allow more even heating so you don't get hot spots, and 2) hydrolyze some of the sucrose glycosidic bonds, allowing the glucose and fructose to make those delicious caramel oligomers. By the time the actual caramelization happens circa 170 C, the water is long gone and you just have molten sucrose/glucose/fructose doing its thing. Caramelization and Maillard are two of those things that people say only happen at high temperatures but can happen at lower temperatures. It's all an energy argument, so you can get to the same destination a few different ways, some are just better than others.
Boiling point of water 100°C. Boiling point of water inside a pressure cooker ~120°C. Maillard reaction 140°C to 165°C Hmm, might be a problem here. There is a video on here talking about how scientifically amazing pressure cookers are and that you can get browning in them. But given this information, I have doubts. I think the steam in a pressure cooker vessel might go over 120°C. It would be quite the trick to take advantage of that because of the boiling point of water.
All good points, but Maillard is a combination of temperature AND time. Collagen breakdown is a similar process - I used to think you had to cook meat above a certain temperature in order to break down collagen...until I discovered sous vide, which does just as good a job as a barbecue but at 35 °C lower temperature. Thanks for watching!
The level of patronising sarcasm starting at 7:27 made my day. Thank you for demonstrating the relevance of increasing the amino groups nucleophilicity in the reaction.
I learned more in this 10-minute video than I did in 2 hours of lectures. Thank you for explaining all the specifics in an easy to understand way.
I'm a former lab technician turned professional cook, this 9 minute video has explained to me more of what happens when cooking than chefs with years of experience. I can't wait for the time when the bridge between organic chemistry an cooking is crossed. Thanks for the video.
As a food scientist, this video was like ceack to an addict, or caffeine to a coffee drinker.. how could I not subscribe?
Wow i totally love this video
not too deep as in review articles, and not too superficial, and the theme itself is just sooo perfect
i feel it's just right for undergraduates or advanced high school students interested in chemistry
please please don't give up making videos pleeeeeeeeease
This might just be the single best educational video I've ever watched
As a software engineer and math person, I love the sciences. I have no idea what in the hell you said during 90% of this. I ended up here because I also love cooking, but now feel shame for not getting into chemistry. Loved, loved, loved this video. Thank you
You NEVER ask someone who likes well-done steak to leave; there's always some bits that are overcooked - chateaubriand in particular - and they are the cleanup crew for that little ort.
For simplicity, is it correct to say that the amino group reacts with the carbonyl group of aldoses and ketoses? or you have to say that the amino reacts with the aldehyde or ketone group?
This was a joy to watch, thank you so much!
Thank you! I always love the old school whiteboard action!
Great teacher. Thanks so much!
I think you might wanna check your sucrose cyclic structure drawing, especially the fructose part. But the rest, your explanation is amazingly easy to understand.
thank you so much
So should we not brown food anymore to prevent acrylamide consumption?
Not at all! Brown away, just know that some foods are more likely to yield acrylamide if cooked at too hot a temperature for too long.
@@phdatliving ok thanks
@@phdatliving yea but AGE's :(
Very good video! Thanks for making this for us, as fringe as the audience might be
As a chef always hungry for knowledge, this was truly insanely fascinating. Thank you so much. Quick question, is this reaction affected by high or low pressure at all?
Insofar as pressure can change temp, yes. If you're pressure cooking something and the temp is higher, you should get more Maillard. Reverse should also be true. Thanks for watching!
Wow thanks! Question though; Does increasing the pH (by adding baking soda/sodium bicarbonate) not only increases the time of the starting point of the Maillard reaction, hence faster browning etc. but also creates different more complex tastes?
Good fucking content my friend, very useful and easy to understand, don't know why you don't have more visits.
What a great video!! Wish my orgo teacher had talked about some of this stuff, it's awesome!
yeah! what he said!
You saved me!!Thank you, my friend!
it's just what I was looking for
Thank you for the great video!
Hilariously explained.
this is an amzing vidoe
what is Karmalization???
Thank you!!You are funny and eloquent. Nailed it👊🏽🩵
Can u do a replicated version in French
Thanks 😊 I loved this video. I understood too 😅 thanks ❤ you are a really good teacher
So it is wise to suggest to marinade barbecue meat with acid so the maillard happens faster and there is less chance for acrylamide to create?
Couple things to unpack there. Because asparagine is the prime contributor to the Maillard-acrylamide pathway, meats *should* be less prone to it. Second, Maillard tends to happen faster at higher pH, so the acid might be counterproductive there (although most acids do a fine job at tenderizing). Thanks for watching!
Chemistry of yeast next plz
Nice vids btw.
U deserve more vievers, so be sure that ill share this vid
Thanks for the kind words, and I'll see what we can do on the yeast!
I love your videos! I am not trained in any of it just hobbyist... and funny too.
Thank you!!
I'm sure this is all good information but I think I need a few real world examples to understand how to apply this.
Ultimately I want to sear some meat before slow cooking to develop some "crust". I hope I can create a maillard reaction to add some flavor too.
Any thoughts on how to make that work? I'm thinking I probably need some type of rub but I don't know what ingredients have those chemical compounds you mentioned.
The beauty of most meats is, chemically speaking, they have everything you need already. My favorite way to do a pot roast is to fire up a Dutch oven with some oil on med-high heat, get it just to the smoke point, and then drop your salted and dried roast in there. Sear on all sides to get that beautiful Maillard crust, and then cook as directed. #perfection
Happy cooking, and thanks for watching!
@@phdatliving that sounds good but what if I want to raise the pH to increase the reaction? How do I know if there is enough sugar? What should I do if it needs more sugar?
I know I might have to experiment to get it right, I just want to know about the knobs I can turn.
I think I would like to go big and try to do everything I can for a maximum sear and maillard reaction, then dial back if it's too much instead of trying to sneak up on it.
I know what no sear is like so I think I'm probably going to want near maximum or else skip it.
Thanks.
@@beardoe6874 Baking soda is the go-to option for raising pH. Just sprinkle it over the meat and let it rest the same way you would for the salt.
For maximum crust, your cooking media is probably as important as any of the chemical parameters. If you truly want insane crust, cook with a piece of food-grade steel and press your meat into it. The steel's incredible heat capacity and conductivity will get you where you want to go - just make sure to cover all your smoke detectors haha.
Wow! what a great video!
when you boil a tin of condensed milk for 5 hours and it turns into dulce de leche, is that caramelization or the Maillard reaction?
To the best of my knowledge, both! Proteins from the milk can react with the lactose in the milk via Maillard, and the added sugars can caramelize via their respective reactions. Thanks for watching!
@@phdatliving Sorry to ask more questions (I'm Canadian). Can caramelization happen below 170C? when I make caramel with the wet caramel method (adding sugar to water and then boiling) that is the base temp where the sugar starts browning. But I'm curious if boiling a can of milk could get to that temp. Maybe the milk boils to a higher temp??? again sorry if the question doesn't make sense.
@@QuadAntic All good, friend! My understanding of wet caramel is the water helps to 1) allow more even heating so you don't get hot spots, and 2) hydrolyze some of the sucrose glycosidic bonds, allowing the glucose and fructose to make those delicious caramel oligomers. By the time the actual caramelization happens circa 170 C, the water is long gone and you just have molten sucrose/glucose/fructose doing its thing.
Caramelization and Maillard are two of those things that people say only happen at high temperatures but can happen at lower temperatures. It's all an energy argument, so you can get to the same destination a few different ways, some are just better than others.
Boiling point of water 100°C.
Boiling point of water inside a pressure cooker ~120°C.
Maillard reaction 140°C to 165°C
Hmm, might be a problem here. There is a video on here talking about how scientifically amazing pressure cookers are and that you can get browning in them. But given this information, I have doubts. I think the steam in a pressure cooker vessel might go over 120°C. It would be quite the trick to take advantage of that because of the boiling point of water.
All good points, but Maillard is a combination of temperature AND time. Collagen breakdown is a similar process - I used to think you had to cook meat above a certain temperature in order to break down collagen...until I discovered sous vide, which does just as good a job as a barbecue but at 35 °C lower temperature. Thanks for watching!
@@phdatliving prove it.
A bottle of aminos + maltose + bicarb with heat == delicious brown goo?
This reminds me of Alton brown!!
This was really fun, as a fellow nerd lol
😂 😂 😂 😂 😂 😂 😂
Speak slower please