Evo
Staff Emeritus
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Oh dear, The Neeley's, turbo's favorite cooking couple. Gina just explained that MARS Capone (mascarpone) is unique because it's made from special cows that are fed a diet of only herbs and flowers. She said she learned that from some place she visited in Utah. BUWAHAHA
You just can't make this stuff up.
Like Rachel Ray telling people that you need to cook the pork chops on high heat to draw out all of those natural sugars in the meat. <snork>
Hmmm, pork chops - sugars 0
http://nutritiondata.self.com/facts/pork-products/2155/2
Of course she also said that scallops are full of sugar, uhm no, scallops - sugars 0
Perhaps someone should e-mail Ms Ray about the maillard reaction.

Read more: http://www.answers.com/topic/maillard-reaction#ixzz1BJNVQOmc
You just can't make this stuff up.
Like Rachel Ray telling people that you need to cook the pork chops on high heat to draw out all of those natural sugars in the meat. <snork>
Hmmm, pork chops - sugars 0
http://nutritiondata.self.com/facts/pork-products/2155/2
Of course she also said that scallops are full of sugar, uhm no, scallops - sugars 0
Perhaps someone should e-mail Ms Ray about the maillard reaction.
I want to hear her explain this to her viewers.A nonenzymatic chemical reaction involving condensation of an amino group and a reducing group, resulting in the formation of intermediates which ultimately polymerize to form brown pigments (melanoidins). The reaction was named for the French biochemist Louis-Camille Maillard. It is of extreme importance to food chemistry, especially because of its ramifications in terms of food quality. See also Amine; Reactive intermediates.
There are three major stages of the reaction. The first comprises glycosylamine formation and rearrangement N-substituted-1-amino-l-deoxy-2-ketose (Amadori compound). The second phase involves loss of the amine to form carbonyl intermediates, which upon dehydration or fission form highly reactive carbonyl compounds through several pathways. The third phase occurring upon subsequent heating involves the interaction of the carbonyl flavor compounds with other constituents to form brown nitrogen-containing pigments (melanoidins). These are highly desirous compounds in certain foods browned by heating in the presence of oxygen.

Read more: http://www.answers.com/topic/maillard-reaction#ixzz1BJNVQOmc
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