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Kitchen Notes: Heat Transfer and Browning Foods
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LIBRA
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PostPosted: Sun Jul 15, 2007 3:59 am    Post subject: Microwave foods unhealkthy? Reply with quote

Lately I've become interested in "live food" especialy for my dogs since the recent pet food recall. Many advocates of raw or live food diets say "do not microwave". Can any of you smart engineers explain what happens in food breakdown during microwaving that results in less nutritious food?
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ryan gardenr
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PostPosted: Mon Nov 12, 2007 3:11 am    Post subject: this was terrible Reply with quote

man this is a very intresting topic this made no sence at all and i didnt even read it worse ever Laughing Out Loud Laughing Out Loud Laughing Out Loud Laughing Out Loud Laughing Out Loud Laughing Out Loud Laughing Out Loud Laughing Out Loud Laughing Out Loud
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Mon Nov 12, 2007 3:51 am    Post subject: Reply with quote

The only bad thing that can happen in a microwave is that overcooking, as with any method, may destroy vitamins.
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ChillyDog
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PostPosted: Wed May 20, 2009 9:38 pm    Post subject: An observation regarding engineers ... Reply with quote

This thread reminds me of that old question:

"How many engineers does it take to change a light bulb?"

The answer:

"Two. One to do it, the other to tell him he's doing it wrong!"
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BananaJelly
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PostPosted: Thu Jun 05, 2014 9:49 pm    Post subject: Maillard Reaction at 212 F Reply with quote

When you said that the temperature must reach above the boiling temperature of water (212 F/ 100 C) for the Maillard Reaction to occur, is this always true? I'm trying to understand why it is specifically at 212 F. Is it because all the water must be evaporated in order for the crust to form? If we lowered the pressure, is it still 212 F or is it just above the boiling temperature of water at that pressure? Or is 212 F the temperature where the special interaction between the carbohydrate and amino acid takes place?
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Jim Cooley



Joined: 09 Oct 2008
Posts: 314
Location: Seattle

PostPosted: Fri Jun 06, 2014 1:19 am    Post subject: Re: Maillard Reaction at 212 F Reply with quote

BananaJelly wrote:
Is it because all the water must be evaporated in order for the crust to form?


Yes. If water is boiling and steam is being formed, the temperature won't get high enough to carmelize any sugar and do whatever else is necessary for the Maillard reaction.




BananaJelly wrote:
If we lowered the pressure, is it still 212 F or is it just above the boiling temperature of water at that pressure? Or is 212 F the temperature where the special interaction between the carbohydrate and amino acid takes place?



Please explain how you will lower the pressure with common cooking apparatus. A reverse pressure cooker?

Maillard reaction occurs at temps much higher than 212 F. Might be fun to Google the temp at which sugar carmelizes, if you're really interested.
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