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    • thunderpimp

      Not to nitpick, but meat doesn’t get its brown color from carmelization (well, not much of it anyways). Meat turns brown when it’s seared mostly thanks to a chemical process called the Maillard reaction. The difference is mostly chemical, but significant: carmelization is the pyrolysis of sugars and only has a handful of reaction products, Maillard reaction involves amino acids and a host of other things and has thousands of reaction products.

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