Posted on 04/06/2009 7:23:17 PM PDT by GOPGuide
It is a simple pleasure for millions of hungry Britons but researchers have uncovered the science behind the enduring appeal of the bacon sandwich.
A complex chemical interaction in the meat is what produces the winning combination of taste and smell in a bacon buttie, according to an expert.
The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the simple snack with its appeal, according to Elin Roberts, science communications manager at the Centre for Life education centre in Newcastle.
She explained that the chemical changes that take place when the bacon is heated are more important than other variables such as brown sauce distribution or toaster settings.
At the centre of it all is the Maillard reaction, a chemical reaction between an amino acid and a reducing sugar which often requires heat. The acid and sugar react to release a huge amount of smells and flavours.
Ms Roberts said:: "The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There's something deeper going on inside. It's not just the idea of a tasty snack. There is some complex chemistry going on.
"Meat is made of mostly protein and water. Inside the protein, it's made up of building blocks we call amino acids. But also, you need some fat. Anyone who's been on a diet knows if you take all the fat from the meat, it just doesn't taste the same. We need some of the fat to give it the flavour."
She added: "Fats mean that there are some reducing sugars in there as well. When it's really hot – that's when the Maillard reaction starts."
(Excerpt) Read more at telegraph.co.uk ...
Oh my goodness. I would love to have a bite, one bite of that. (I love the melts at Steak and Shake.) That one is awfully big, so I am sure a bote or two would be enough.
And listed under the related links:
Bacon. Is there anything it CAN’T do?!
Just having returned from the UK, I should point out that English bacon is not the same as American bacon, but is closer to what we would call ham (fairly thinly sliced). Nevertheless it’s still pretty darn good!
Now why would they want to ruin good bacon with gravy? That ain’t right.
Bacon Bottie PING!
Proof that bacon butties cure hangovers
www.ananova.com | 04/07/2009 | Staff
Posted on 04/07/2009 7:26:35 AM PDT by Red Badger
http://www.freerepublic.com/focus/f-chat/2224063/posts
Not so exact a recipe. Take some good cuts of beef and cut it into thin strips. Brown it, set it aside. Then puree a couple of medium onions, a clove of garlic, some dried peaches or apricots that have been softened with some water in a microwave, mix with a can or two of coconut juice (I guess it’s called this). Mix this over a medium flame and then add the beef, some sliced dried mango, dried cranberries. Keep it stirring over a lower flame. Eventually the coconut/onion/peach/garlic puree will start to coat the meat and get more and more brown. At some point the coconut cream or milk will separate into the oil phase and the rest. The rest will stick to the meat. You can start removing the oil part with a spoon or paper towels. Continue cooking and stirring until the meat is pretty dry and dark brown. This could take well over an hour. Finally, take it up and let it cool. Blot off some of the coconut oil. Put it in the refrigerator. The flavors seem to work better after refrigeration and sitting around for a day or so. This recipe is similar to something made in Indonesia. If you want, you could add a bunch of peppers to this.
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