This is for the the curious cooks who want to know why food gets cooked in a particular way.
If you have a scientific reason why foods taste/look the way they do, feel free to share the info. For eg. why do the perfect tikkis or dosas get that golden look which immediately make you drool? This is a reaction called Maillard named after the french chemist who observed it in the early twentieth century. Here, the nuclephilic amino group of the amino acide reacts with the carbonyl group of the sugar to form molecules with interesting flavours. The browning reaction is one such example and so is caramelization of sugar. By this process, hundreds of different flavours are created.
Put on your thinking cap and share the chemical fundas here on everything you have tried cooking.
