Beautiful croissant done by the mighty hands of @ron.michael what we can learn from here is practice, precision, and passion is a repetitive process that can be done from scratch, always yielding enriching results
Bust your notebooks and bring a pen cause we’re coming at you hot tomorrow at @thea.club with a session all about Coffee Chemistry!
Link in the bio. If you want the science behind why coffee is so damn dope then we’ll see you tomorrow! #workshop#coffee#chemistry#itsscience
Toriyoshi (鳥よし), a sceney “Yakitori-ya” (焼き鳥屋) in Nishiazabu Tokyo (東京西麻布) which has only counter seats, takes no reservations, always crowded, but usually only a short wait to get a seat. Always entertaining to watch an itamae (板前 ) engage with customers, diligently turn the skewers (串、kushi) as he has mastered his art (職人、shokunin, craftsman) as execution is achieved at the level of perfection. Each skewer is crisp on the outside and tender/juicy on the inside. The chicken is sourced from Okukuji Ibaragi (茨城奥久慈). Grilled in high temperatures to achieve the Maillard Reaction (メイラード反応) in order to bring out a roasted umami flavor. As the itamae would say when you walk in “いらっしゃい”, or welcome !
Decent bags today
🥧 G I V E A W A Y We're giving away a copy of Jessica Gavin's cookbook Easy Culinary Science for Better Cooking!
1) Follow @jessicagavin on Instagram,
2) Follow @hungrysquared on Instagram, and
3) Sign up for Jessica's newsletter at http://eepurl.com/2_th1 and comment below that you signed up!
4) For 3 extra entries: Tag up to 3 different friends who embraces being a food nerd like you!
Giveaway ends Sunday, June 24, 2018 @11:59 pm.
Raise your hand if you are a food nerd! We interviewed Jessica Gavin, culinary scientist and cookbook author of Easy Culinary Science for Better Cooking, and we had so many lightbulb moments during our chat. Mind blown! 🤯 (Photos courtesy of Jessica Gavin)
E hoje falaremos rapidamente sobre a reação de Maillard, reação que alguns alimentos são submetidos para adquirir novos aspectos como cor, sabor e odor e que no nosso caso estamos falando do malte.
Edit1: ficou legal só faltou mencionar que é sobre os maltes torrados kkkk
Edit2: desculpa a demora, ainda tentando conciliar tempo e trabalho para novos posts.
Edit3: tô amando e odiando o aplicativo que faço as fotos, pois a separação silábica dele é ótima ---------------------------------------------------- #Londribrewer#Cheers#MaillardReaction#Infobeer
10 winged gyoza today for dinner. The "wings" are made from a slurry with flour, potato starch, water, and salt giving it crisp potato chip-like texture to it. Homemade's good and all but Costco dumplings will always have a special place in my heart #foodporn#cookingbyme#cooking#crunchybites#maillardreaction
ClaireBBQ official website is now up! Head on over to ClaireBBQ.com (link in bio) to check out our specialty food and on site BBQ services. We look forward to fulfill those appetites! #bbqsg#maillardreaction#bbq4life
Toriyoshi (鳥よし), a sceney “Yakitori-ya” (焼き鳥屋) in Nishiazabu Tokyo (東京西麻布) which has only counter seats, takes no reservations, always crowded, but usually only a short wait to get a seat. Entertaining to watch an itamae (板前 ) diligently turn the skewers (串、kushi) as he has mastered his art (職人、shokunin, craftsman) and execution is achieved at the level of perfection. Each skewer is crisp on the outside and tender/juicy on the inside. The chicken is sourced from Okukuji Ibaragi (茨城奥久慈). Grilled in high temperatures to achieve the Maillard Reaction (メイラード反応) in order to bring out a roasted umami flavor.
Viete čo má spoločné káva a chlieb naše každodenné?
Áno do finálnej fázy sa dostávajú pečením resp. pražením pri vysokých teplotách. To ale nie je jediná spoločná vec.
A reação de Maillard é uma reação química entre um aminoácido ou proteína e um carboidrato redutor, obtendo-se produtos que dão sabor (flavor), odor e cor aos alimentos. O aspecto dourado dos alimentos após assado é o resultado da reação de Maillard.
Working the open kitchen for Mr Thibault's poolside party @ Sims Urban Oasis! It's an affair with sausages, ribs, pork belly, chicken, zucchini and bell peppers
As you can probably tell from previous posts and with the weather being fairly good, I have been really into cooking outdoors lately...I knew as soon as a got my bbq/smoker that it was going to get some serious use. Anyway a couple of recent posts from @johnwmacdonald and @sipandfeast reminded me that I too had done some chicken drummies a while back...maybe we could compare notes on a good way to cook drumsticks lol? These drummies were lacquered with a home made bbq sauce - you can find the recipe on my channel (link in bio) I used the same sauce for the pork belly video. Next question...is corn considered a vegetable?
Pada hari ke 21 Bulan Ramadan tahun 1439 Hijriah ini kuingin mengucapkan selamat berpuasa buat saudara2ku yang merayakan, dan selamat hari Rabu buat saudara2ku yang mengerjakan.
Pesan moral yang ingin kusampaikan adalah jika di sekitarmu tidak ada yang bisa diandalkan untuk membangunkan sahur, maka sebaiknya jangan lupa pasang alarm sebelum tidur.
Sekian dan terima takjilan. #sensoryproducts #roastersnotes #roastcoffeenotpeople #culinaryarts #maillardreaction #ramadanlyfe