为什么美拉德反应使一切好吃吗

本周背后的化学反应正在看美拉德反应,称为“褐变反应”。Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” The chemistry behind this reaction is responsible for those good smelling steaks. By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking.