I FINALLY understand the Maillard reaction

Want exclusive MinuteFood perks AND feel-good vibes? Visit http://patreon.com/Minutefood to join our new exclusive community! You’ve probably heard of the Maillard reaction, but here's how it *actually* works (AND how to hack it). **note that I removed a tip from this video regarding the use of baking soda to brown onions - the more I've experimented with that technique, the more I've realized I don't actually like the results! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Hellwig M, Henle T. (2014) Baking, ageing, diabetes: a short history of the Maillard reaction. Angew Chem Int Ed Engl 53(39):10316-29. doi: 10.1002/anie.201308808. -Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. (2022) Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr. 9:973677. doi: 10.3389/fnut.2022.973677. -Martins SFS, Jongen WMF, Van Boekel MAJS. (2000) A Review of Maillard Reaction in Food and Implications to Kinetic Modelling. Trends in Food Science & Technology 11: 364-373. -Mottram DS, Wedzicha BL, Dodson AT. (2002) Acrylamide is formed in the Maillard reaction. Nature. 419(6906):448-9. doi: 10.1038/419448a. -van Boekel MA. (2006) Formation of flavour compounds in the Maillard reaction. Biotechnol Adv. 24(2):230-3. doi: 10.1016/j.biotechadv.2005.11.004. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.youtube.com/watch?v=paLPaEKkcMs -https://www.seriouseats.com/what-is-maillard-reaction-cooking-science -https://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html -https://www.chemistryworld.com/features/the-marvellous-maillard-reaction/3009723.article -https://www.scienceofcooking.com/maillard_reaction.htm -https://modernistcuisine.com/mc/the-maillard-reaction/ -https://foodcrumbles.com/maillard-reaction-mechanism-hard-core-chemistry/ -https://www.illinoisscience.org/2018/05/the-maillard-reaction-a-taste-of-food-chemistry/ 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Varoujan Yaylayan, Professor & Chair of the Department of Food Science & Agricultural Chemistry at McGill University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Merch | https://store.dftba.com/collections/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood