Caramel isn’t a flavour, it’s just burnt sugar. I don’t care for it. It’s sticky and unpleasant and I would rather it not be in my desserts.

  • kieron115@startrek.websiteEnglish
    0·
    4 days ago

    Serious question. When you have a steak, or any piece of meat really, do you try to make sure it doesn’t get an color when it cooks? A lot of what’s happening is the same (heat converting sugars and things into other compounds that our brains like)

    • CultLeader4Hire@lemmy.worldEnglish
      0·
      3 days ago

      I’m not OP but I don’t like a seared steak, I don’t like char, if it wasn’t for micro plastics a sous vide steak would be my preference if I ate red meat

    • chonglibloodsport@lemmy.worldEnglish
      0·
      4 days ago

      This is a misconception. The Maillard reaction is distinct from caramelization. The two processes occur at different temperatures and involve different inputs. Caramelization can occur with sugars alone, whereas the Maillard reaction requires amino acids (such as from proteins).

        • chonglibloodsport@lemmy.worldEnglish
          0·
          4 days ago

          Yes. Maillard reaction occurs between 140C and 165C, accelerating as the temperature rises. Caramelization occurs above 170C.

          Since there isn’t that much of a temperature difference between these stages, and because something with the very complex chemistry, shape, and structure of food is difficult to heat evenly, in real cooking you’ll get Maillard browning and caramelization happening at the same time in different parts of the food. You can of course increase the amount of caramelization by using a sugar-based marinade or sauce, and this is why barbecue sauce is so popular!