Black Garlic Maillard vs caramelization
Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time.
"Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 to 77 °C (140 to 170 °F) for 60 to 90 days. There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions are thought to facilitate the Maillard reaction" https://en.wikipedia.org/wiki/Black_garlic
The Maillard reaction and caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. (straight from the wiki caramelization page)https://en.wikipedia.org/wiki/Caramelization
It seems to me that making black garlic is pyrolytic (head induced) and I can't find any information as to how exactly it is a reaction with amino acids.
Why is it defined as a maillard reaction and not caramelization?
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What is the difference between Maillard reaction and caramelization?
Caramelization may sometimes cause browning in the same foods in which the Maillard reaction occurs, but the two processes are distinct. They are both promoted by heating, but the Maillard reaction involves amino acids, whereas caramelization is the pyrolysis of certain sugars.Is the Maillard reaction unhealthy?
The Maillard Reaction is known to create a carcinogen called Acrylamide. It's so serious the food standard agency is working to reduce the amount of Acrylamide in our own human food. It is a risk to humans but has been proven to be a more significant risk to our pets.Why does Maillard reaction taste good?
The reason the Maillard Reaction is so important to making food tasty is because it signals two things that make human mouths water: the food is likely harmless (because it's been cooked) and nutritious (because it contains proteins and sugars that we need). So far, so simple.What temperature do you cook black garlic?
Black garlic is easy to make Maintaining garlic at 140 \xb0F / 60 \xb0C for about 4 weeks (while ensuring that the garlic does not dry out) will produce excellent results. Think of it as a extra long and slow roasting process. The Folding Proofer provides the ideal environment for making black garlic.Maillard Reaction vs. Caramelization
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