Get your oven mitts for another hot take from Chris! Why was Einstein NOT a food scientist? Because it's too complicated! Even real food scientists don't fully understand the Maillard Reaction including hydroxyol groups, chiral centers, and molecular configurations or why yogurt tenderizes chicken - is it the acid, or perhaps the calcium? Or ask a food scientist to explain why your cake fell in the middle and will get a half dozen explanations. Chris's advice? Take food science with more than on

🔥 The Maillard reaction was first described in 1912 by the French chemist Louis-Camille Maillard. It influences the taste of the food served - you have probably noticed that potatoes fried in a pan taste completely different than boiled ones. Any heat treatment accelerates the Maillard reaction. The higher the temperature, the faster the chemical reactions occur. 🎥 @karem_atef @thebestchefawards #foodmeetsscience #thebestchefawards | Food Meets Science