Самая вкусная реакция: почему мы любим жареное

Fried meat, fresh bread, coffee—they all seem like completely different flavors. But in reality, they're all based on the same chemical reaction. In this video, I talk about the Maillard reaction: — how it was discovered — what exactly happens at the chemical level — why water interferes with the "fried flavor" — how the Maillard reaction differs from caramelization — ​​and how you can control it all in the kitchen. Finally, a fried-flavored soup made from the most common ingredients, perfect for serving in any restaurant. Full recipe: https://t.me/foodquant/44