Love bacon? Blame it on chemistry ...
- Share via
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
Or the Maillard reaction, to be exact.
The Daily Telegraph explains the science — yes, science — behind bacon’s undeniable appeal. Apparently, it’s the Maillard reaction at work, ‘a chemical reaction between an amino acid and a reducing sugar which often requires heat. The acid and sugar react to release a huge amount of smells and flavours,’ writes Alastair Jamieson in today’s article.
Translation? When you cook bacon, the reaction between the fat and amino acids in the meat release smells and flavors that are almost impossible to resist.
Well, at least I now have some science to back me up next time I go on a shameless bacon binge.
That brings me to No. 29 on my list of 1,001 things to do with bacon: Blame it on science.
— Noelle Carter
Click below for the rest of the list.
No. 28: Have fun with the Health section
No. 27: Use Padma to sell bacon burgers ... and convert bacon’s unbelievers
No. 19: Make a bacon-doughnut-cheeseburger
No. 17: Chicken-fried bacon, a.k.a. ‘bacon porn’
No. 16: Use bacon grease on your popcorn
No. 14: Make chocolate cupcakes with bacon cream cheese frosting
No. 11: Write letters about it
The post that started it all....
Photo credit: Annie Wells / Los Angeles Times
