First, though, it’s good to consider an
important transformation that foods undergo
when they’re subjected to sufficient heat, no
matter what the cooking method. The
browning reactions come up in every chapter
this book. They have remarkable effects on
both the flavor and appearance of a host of
foods, from condensed milk to grilled meats,
from chocolate to beer.
Browning Reactions and Flavor
While the chemical changes caused by
moderate heat modify or intensify flavors that
are intrinsic to a food, the browning reactions
produce new flavors, flavors that are
characteristic of the cooking process. These
reactions are named for the typical colors that
they also create, which may actually range
from yellow to red to black, depending on the
conditions.
Caramelization