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Chemistry at Home: The Maillard Reaction

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Today's Tip: 
February 25, 2014
Chemistry at Home: The Maillard Reaction

When you're cooking ground beef, show your child how the meat turns from red to brown when you apply heat. This browning affect is called the Maillard reaction – a chemical process where the proteins on the surface of the meat combine with the sugars inside. The more heat, the quicker the process and the browner the meat becomes!

 
 

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