{"id":22642,"date":"2016-06-21T10:21:48","date_gmt":"2016-06-21T15:21:48","guid":{"rendered":"http:\/\/scienceblogs.com\/gregladen\/?p=22642"},"modified":"2016-06-21T10:21:48","modified_gmt":"2016-06-21T15:21:48","slug":"what-is-the-maillard-reaction","status":"publish","type":"post","link":"https:\/\/gregladen.com\/blog\/2016\/06\/21\/what-is-the-maillard-reaction\/","title":{"rendered":"What is the Maillard reaction?"},"content":{"rendered":"<p>My local grocery store just came up with some Vidalia onions.  They are the best onions, and I&#8217;m cooking with them every day so I can eat them all before any go bad.<\/p>\n<p>When you cook onions to the point where they brown, they become sweet tasting and great smelling. That is the Maillard reaction.  Cooking meat enough gets you a similar effect.  Toast. All kinds of foods.<\/p>\n<p>&#8220;All sorts of things happen in this reaction. But eventually, you get to flavor town.&#8221;<\/p>\n<p>Here&#8217;s a short video that gives you the science of the Maillard reaction:<\/p>\n<p><iframe loading=\"lazy\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/rs1JLYXROVU\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>How do you pronounce it? Mai yard.  More or less. Skip past the &#8220;ll&#8221; part.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My local grocery store just came up with some Vidalia onions. They are the best onions, and I&#8217;m cooking with them every day so I can eat them all before any go bad. When you cook onions to the point where they brown, they become sweet tasting and great smelling. That is the Maillard reaction. &hellip; <a href=\"https:\/\/gregladen.com\/blog\/2016\/06\/21\/what-is-the-maillard-reaction\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">What is the Maillard reaction?<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":22643,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[218,131,1928],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p5fhV1-5Tc","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/posts\/22642"}],"collection":[{"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/comments?post=22642"}],"version-history":[{"count":0,"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/posts\/22642\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gregladen.com\/blog\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/media?parent=22642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/categories?post=22642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gregladen.com\/blog\/wp-json\/wp\/v2\/tags?post=22642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}