What is the best way to prepare a perfect steak, according to science? At the Museum of Food and Drink, founder and president Dave Arnold explains what causes the Maillard reaction, the chemical reaction between protein and sugar that creates brown, roasty flavors. Then, because he’s Dave Arnold, he demonstrates the Maillard reaction on a steak — using a blowtorch.
Bacon is always the answer. Currently working towards an MBA with an emphasis in fantasy football. I have friends in spite of myself. Probably the best meat eater in the world. Trying to change the name from Tweeting to Gregging. Recommended by 4 out of 5 people that recommend things. I’m here to avoid friends on Facebook.
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