What makes toasted bread and roasted coffee smell so good? It's a chemical reaction called the Maillard Reaction. Dr. Kiki explains the science behind the feel-good smell on this episode of Food Science
Пікірлер: 153
@bigmike7146 жыл бұрын
using steel utensils on a non stick pan is one of my triggers
@backpackmatt5 жыл бұрын
Agreed. Especially when I see someone using metal on a cast-iron pan. Cringe!
@grayman7355 жыл бұрын
LMAO OMG not in my kitchen she was not using her own pots and pans so she doesn't care
@easybullet35 жыл бұрын
haha!
@halwakka5044 жыл бұрын
I read your comment before watching the full video so I thought I was ready to not cringe when it happened but alas, I did.
@maysterjohnston35744 жыл бұрын
@@backpackmatt floor gang cringe!
@johnbarker10922 ай бұрын
Love your channel! I wish you had more subs, guessing the algorithm hasnt been very good to you- very unfortunate bc you should be wayyyyy bigger!
@itsheidijay3 жыл бұрын
Just found your channel and absolutely obsessed! Love the science behind the "mailard reaction" and the detailed explanation.
@TheDrKiki3 жыл бұрын
Glad you enjoy it!
@itsheidijay3 жыл бұрын
@@TheDrKiki such great info jam packed into one video! Love love love :)
@traceehatcher30814 жыл бұрын
I know it’s for learning purposes, but she could’ve put some seasoning on that steak
@TheDrKiki4 жыл бұрын
Fair point.
@xxllamapugxx74044 жыл бұрын
Tracee Hatcher ,
@tastefultraveler67453 жыл бұрын
what she should have done was put the steak actually on the hot pan, not draped over top of the onions which were only going to steam the steak. That steak was never going to Brown getting steamed like that!
@fullup913 жыл бұрын
@@tastefultraveler6745 100% correct.
@user-tr2dh4xx6u3 жыл бұрын
@@tastefultraveler6745 explains steak browning, proceeds to commit warcrimes by overcrowding pan
@caitygart4 жыл бұрын
Kiki I loved this video, it was very informative and helped me prepare for my nutrition exam. Also you seem fun to hang out with, I loved the intro haha.
@TheDrKiki4 жыл бұрын
Yay! Glad to have been some fun help.
@MarcusChow994 жыл бұрын
Oh thank you Dr. Kiki =) Your humour and knowledge just cheer me up and motivated me to study - it made my day!! =) I'm currently a second year Food Science and Technology student at Monash University
@TheDrKiki4 жыл бұрын
Thank you!
@samarthsingh87352 жыл бұрын
Great video, thanks for sharing!
@christopher1525 жыл бұрын
This looks quite futuristic considering it was recorded in the 80's
@TheDrKiki5 жыл бұрын
Uhhh... what? This was recorded a while back, but not that far back!
@SaintNath3 жыл бұрын
@@TheDrKiki I guess its a joke on the intro :)
@Michael-bw4xv2 жыл бұрын
Dude seriously?, that’s nutty
@mgray9995 жыл бұрын
Am I insane? Or was this a repost? I remember watching a video so similar to this that came with a short series that talked about science and chemistry and how it related to cooking. If this is that video, it is the one that got me really into culinary.
@TheDrKiki5 жыл бұрын
This video has been around for a while. I originally did this series with an online network that has since gone out of business. The videos were licensed to another company who put them on Hulu, which was cool for a bit. And, years later, I realized that somewhere along the way they weren't available anywhere. so, I got the license back, and was able to post them for people to continue to use and enjoy. So, it may be the same video, but regardless, I'm glad you enjoy it.
@AreebIrshadSimplifies4 жыл бұрын
Awesome!
@changethementality4 жыл бұрын
I love this. Subscribed!
@TheDrKiki3 жыл бұрын
Welcome aboard!
@tigerlily44143 жыл бұрын
Kiki...I would have loved it if you had shown the results of the reactions you were talking about.
@user-tr2dh4xx6u3 жыл бұрын
that steak was ruined as soon as she started it
@TheDrKiki3 жыл бұрын
Actually, everyone quite enjoyed it.
@TheDrKiki3 жыл бұрын
Thanks for the suggestion!
@user-dj5sj8gl4i2 жыл бұрын
Dr. Kiki, is there any different pH, sugars(glucose, fructose even sucrose) or temperature affecting the Maillard reaction?
@dorta18123 жыл бұрын
what is the science of seal a steak o top of the onions? I need to learn that
@goodfood11703 жыл бұрын
Dear Kiki, thanks for this video! I have two quraies. 1. Does acid medium produce negative effect in mailard reaction? I mean if chicken breast is marinated with vineger or lemon juice before browning will it affect mailard reaction negatively? 2. Does Browning chicken breast with combination of different sugars like honey, onion paste, molasses, fruit juices etc. will add new flavour molecules?
@TheDrKiki3 жыл бұрын
Thank you for watching! Yes, if you marinate meat using an acid it will potentially slow down conversion of Maillard products, but the overall effect is better because it allows the marinade (moisture and flavor) to infuse deeper into the meat. However, you can use baking soda to counteract the effect, speed up the reactions, and enhance browning by raising the external pH. As for using various sugars in sauces, yes they will add different flavor profiles based on other molecular components present in the solution. Just be careful not to burn it because it will overpower any caramelization or Maillard effects.
@luiscortex13266 жыл бұрын
I'm studying good science today
@cya9152 жыл бұрын
Tq
@musikSkool3 жыл бұрын
Salt and vinegar change the ph and make it easier to brown meat. Also called braising and Chinese red cooking.
@ayumutiara.3 жыл бұрын
so interesting
@ryangossett5696 Жыл бұрын
Dr. Kiki I was wondering, I'm a professional chef. And I vacuum seal my vegetables such as garlic onions apples carrots and excetera and then I put them in a sous-vide bath and 182.5 degrees Fahrenheit for 36 hours and I'll I'll have like garlic like apple and excetera how is the reaction different when it's sealed
@TheDrKiki8 ай бұрын
Oooooh! I love sous-vide food. The long period at that temperature is enough to allow the chemical reaction for the sugars to form, but you just don't get the browning/more toast-like flavors. It's like if you are doing low temp long time onion caramelization in a pan - the water in the food stays present in the bag instead of evaporating & is the solvent that allows the reactions to take place. Same caramelization reaction, just more of the stuff present gets converted.
@californiahikingtrails29214 жыл бұрын
I love this beautiful scientific and detailed explanation but I have a question. on minute 2:50 she said the high heat causes amino acids and in the surface of the muscle to form new compounds with carbohydrates and other compounds in the muscle, BUT another search said to me that meat has no carbohydrates so how can this be? can you please enlighten me?
@TheDrKiki4 жыл бұрын
While dominated by amino acids and fats, there are small amounts of sugars in muscle tissue that contribute to the reaction.
@artemis77984 жыл бұрын
Thank you. That is the question that led me to this video!
@marcitustangens92514 жыл бұрын
Is the roasting of coffee Maillard Reaction or is it enzymatic browning?
@maltodextrin10003 жыл бұрын
Maillard. Enzymatic browning is caused by biological enzymes present in the plant tissue, which in fact are deactivated when heated.
@marcitustangens92513 жыл бұрын
@@maltodextrin1000 ah thanks
@javacup75795 жыл бұрын
awesome necklace
@TheDrKiki5 жыл бұрын
Thanks!
@gemsx20456 жыл бұрын
how do the amino acids in meat differ from those found in plants/vegetables? :)
@hugosa80535 жыл бұрын
they dont, the proteins do also meat has some diferent aminoacids the plant dont have and vice versa
@pinakidasgupta28238 күн бұрын
what about the acrylamide production when millard reaction takes place? especially in french fries?
@amirnoori15082 жыл бұрын
Nice one. Could be good to dig a bit deeper into Maillard reaction. All in all, great video.
@coronelsakura28412 жыл бұрын
You are super-cool!!🤙🤙great vids!!
@potapotapotapotapotapota2 жыл бұрын
does are mailllard have anything with doing to the chasing of dog?
@tastemania83275 жыл бұрын
Thanks so much to this video my brain starts again
@TheDrKiki5 жыл бұрын
Yay! Glad you enjoyed it.
@doms67414 жыл бұрын
Can someone explain something to me? For the maillard reaction it needs sugars and amino acids. But steak has no sugar, so how does that work?
@petermaddin56113 жыл бұрын
Steak will contain carbohydrates such as glycogen and lactic acid. Not a lot but some. Glycogen provides the energy for muscle contraction and Latin acid is an end product of glycogen being metabolised.
@waqaryounis5034 жыл бұрын
I am M.phil food science student.. Well explaind
@TheDrKiki3 жыл бұрын
Thank you!
@asemalshoura519 Жыл бұрын
Science is like some speaks English, could please add more technical details , so we can enjoy even more of your content ?
@backpackmatt5 жыл бұрын
Science makes me hungry.
@TheDrKiki5 жыл бұрын
Me too!
@Jonatas2828056 жыл бұрын
I am Food Science in Brazil
@fallenhero13384 жыл бұрын
Is oil necessary for these reactions to occur?
@TheDrKiki4 жыл бұрын
No, just heat.
@user-tr2dh4xx6u3 жыл бұрын
no but since steaks and most food arent exactly flat, the oil can help with cooking by increasing the surface area in contact with the heat. oil also helps to prevent sticking
@hakemate70056 жыл бұрын
I got hungry watching this video
@pjwoo2762 жыл бұрын
does this process increase sugars, meaning it is actually unhealthy ?
@dmaikibujin2 жыл бұрын
No. The sugars break down, not increase.
@donkylefernandez4680 Жыл бұрын
I feel like I saw an episode of you guys on Strawberry DNA back in chem/bio 10th/9th
@TheDrKiki8 ай бұрын
You probably did!
@JohnDoe-bh4et3 жыл бұрын
lol you deserve a subscribble lolzor
@aierce2 жыл бұрын
So... Add a bit of sugar when searing steak?
@misfortuneteller28143 жыл бұрын
.But what is amino acid & where is it, is it inside a steak?
@logner3 жыл бұрын
Im just too distracted by that LOL necklace...
@wifebeater80073 жыл бұрын
Necklace*
@logner3 жыл бұрын
@@wifebeater8007 toche
@wifebeater80073 жыл бұрын
@@logner touché*
@migu66133 жыл бұрын
is that cross-contamination? raw onions and then a raw steak
@TheDrKiki3 жыл бұрын
Both get cooked.
@CrankyRayy Жыл бұрын
2:33 she got possessed by Hank Green
@TheDrKiki8 ай бұрын
Ha! I pre-date Hank Green. He copied me :P
@phillipc41964 жыл бұрын
Its alive!
@LeSigNagE Жыл бұрын
Brilliant video but please dont cook a steak on top of onions like that ever again ;-)
@WillGilpin3 жыл бұрын
Carmel??
@TheDrKiki3 жыл бұрын
Yes.
@blacklabel6663 жыл бұрын
acetaldehyde is what you breath out after beeing drunk this is how it relates to wine.
@mameemia3 жыл бұрын
Doctor Kiki looks like Emma Stone!
@TheDrKiki3 жыл бұрын
Emma Stone looks like Dr. Kiki ;)
@mameemia3 жыл бұрын
@@TheDrKiki now that's the spirit :>
@realworld88810 ай бұрын
🍽🤤
@jodijustice30254 жыл бұрын
does she REALLY mean 170 degrees C / 338 Fahrenheit? maybe?
@user-vf6ic9xs3u3 жыл бұрын
Didn't know Britta was a food scientist
@dannyr4034 жыл бұрын
God no, please tell me that's not a metal spoon in that teflon pan Dr. Sanford!...uggghhh!!!
@TheDrKiki3 жыл бұрын
It never touched the pan...
@dannyr4033 жыл бұрын
I'm going to let it slide this time because it was just a few very light scrapes, a brand new pan, and for demonstration purposes only. ;-)
@JSerrato2893 жыл бұрын
that poor steak is probably not even heated properly to form a crust from the Maillard reaction
@ChefBRecipe Жыл бұрын
Good video… but the way you “seared” the steak on top of the onions triggered me
@TheDrKiki8 ай бұрын
Fair enough. To each their own.
@nbranch13112 жыл бұрын
I get wanting to be scientific. I am here for it. But shoving steak on uncooked onions knowing they have different going times is just weird. As soon as the beef hit the pan I hit pause
@avabovasso38636 жыл бұрын
Kiki, you are a great scientist and well spoken! Your video's are very helpful!
@neeruchopra53233 жыл бұрын
So cute and relaxing
@horschj4 жыл бұрын
@2:48 - do not start your own cooking show :)
@professionalviewer56722 жыл бұрын
This woman "seared" with no seasoning and raw onions on a cold pan.... Please make it stop.
@Perfektum2 жыл бұрын
Is she both a PhD and Dr? how does that work??
@TheDrKiki2 жыл бұрын
PhD stands for philosophiae doctor, or Doctor of Philosophy. Anyone with a PhD is a doctor. My specialty is in neuroscience.
@Perfektum2 жыл бұрын
@@TheDrKiki Yes exactly, so it is like a chef calling himself "Chef and Cook".
@timothyclarke8572 жыл бұрын
Back to the lab again😅
@sothyvirerksin67305 жыл бұрын
That's a floppy steak
@TheDrKiki5 жыл бұрын
It was...
@szayn41214 жыл бұрын
You’re so lovely. I love science💗
@milanpoudel85524 жыл бұрын
I love food science as i am food technologist
@charleslast90202 жыл бұрын
Lady can't cook to save a starving African but thank you for the explanation.
@luckyduckydrivingschool36153 жыл бұрын
Celsius? Whats that? My stove only says "F" on the dials.
@user-yd7nb4bl2r3 ай бұрын
never cook again that was the worst stake sear attempt ever
@Heartsanime8 ай бұрын
Anyone else "triggered" by her 3 massive basic cooking skill mistakes equivalent of a war crime? First using metal tongs on a non stick pan, second adding onions without oil/fat and third the worst is adding that steak on top of the onions spread out..
@TheDrKiki8 ай бұрын
Sorry for triggering you there. Agreed on the metal tongs, but it was all we had at the time of the video shoot. As to the oil/fat, it helps heat the onions to the caramelization point faster, and is usually used when softening onions, but isn't necessary. Adding the steak on top of the onions once they have begun to cook can impart more of the onion flavor into an un-marinated or otherwise un-prepared piece of meat. Flip it and the onions over after a minute of so and you get the flat sear on the other side. I was working with what I had and the time we had - perhaps I could have shot it in a different order, but that was what we got.
@spazgaming89029 ай бұрын
How not to sear a steak
@declankeogh15522 жыл бұрын
Just a note, caramelised has an 'a' after the r, it's not 'carmelised'
@yogayantra4 жыл бұрын
meat smells corpse, raw or cooked!
@Teen-Conor3 жыл бұрын
You can tell he was like a "goth" girl in high school. Her make up and glasses choice makes it obvious. She is so different now.
@tocarules Жыл бұрын
Was all good till she put the metal into the Teflon pan, then doubles down with the steak on top of the onions to prevent searing. Oh well, of to Tesco. Tesco. "BBC trying to be Sarcastic, Ends up being relevant. (Feminism)".
@Stead31114 жыл бұрын
Pronounce: "My-Yar" reaction. There is no D.
@robinwong87 Жыл бұрын
youre right
@The_Real_Slim_Shadow945 жыл бұрын
It’s not called 'carmelisation'. It’s called 'caramelisation'. Speak properly