Science of browning reactions

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=oWCrmVMjeds

From our free online course, “Science Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”: • https://www.edx.org/course/science-co... • • Chef Carme Ruscalleda, of Restaurant Sant Pau in Barcelona, demonstrates how caramelization can create the unique texture and flavor of the desert Crema Catalana, and Dr. Pia Sörensen explains how both caramelization and Maillard reactions can create new flavor compounds in foods. • • — Subscribe to our channel: / @harvardonline • — Sign up for emails about new courses: https://harvardx.link/email • — HarvardX courses on edX: https://www.edx.org/school/harvardx • — Harvard University's online courses: https://online-learning.harvard.edu/ • • HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.

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