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(1)Meyer’s reaction
(2)Scratching the surface of the meat is not intended to trap the gravy
(3)to create a flavor on the surface
(4)Maillard is a French chemist
(5)He discovered that proteins react with sugars at high temperatures
(6)Louis Camille Myyar
(7)The brown color that you see when you cook food
(8)It has a lot of flavors
(9)It’s an instant sign
(10)Myyar’s reactions are hundreds of compounds
(11)It’s a waterfall of chemical reactions
(12)It’s a combination of flavors when heated
(13)This reaction is hazelnut-flavored
(14)It has an amazing taste, such as cara scent
(15)It’s hard to scratch the surface
(16)It doesn’t trap the juice of meat
(17)But the reason why we do that is because
(18)I’m going to react
(19)I’ll make it’s
(20)My mouth is watering
(21)I get ready to eat
(22)For us, physiologically
(23)It’s about brown
(24)There’s a basic reaction
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