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 ...
The only thing better than bacon is chipotle sauce. I buy it by the gallon.
mmmmm Bacon....
I just KNEW someone would do that!
For the record, I DO like ham ;-)
BACON EXPLOSION
2lb Thick Cut sliced bacon
1-1/2 lb Italian Sausage, casings removed
3 TBS Barbecue Rub
¾ cup Barbecue Sauce
1. Using ten slices of bacon, weave a square lattice like that on top of a pie: first, place 5 slices of bacon side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with one tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
3. Crumble fried bacon into bite sized pieces. Sprinkle on top of sausage. Drizzle with ½ cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
5. Roll sausage towards you, this time with the bacon weave, until it is completely wrapped. Turn it so that the seam is down. Roll should be about 2 o 3 inches thick. Sprinkle with remaining barbecue rub.
6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into ¼ to ½ inch rounds.
Yield: 10 or more servings.
"Fats mean that there are some reducing sugars in there as well. When it's really hot – that's when the Maillard reaction starts."There's a duck involved?
If meat is murder, than milk is theft. And possibly sexual assault.
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Gods |
There's a possible genetically coded reason for this, but I don't wanna wreck anybody's meal... |
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Mmmmmm, Bacon!!
Hmmmm.... needs more bacon. And some butter.
Yes, folks, I like butter on my bacon. :)
Their bacon is wider than ours, sort of a long oval shape, but not Canadian. Streaky, they call it. And the stuff in the bowl is brown sauce, which they use on their butties like we put mayo on a BLT. I am a purist. I prefer my butties straight, just toast and bacon, preferably greasy so the toast has a little coating. Nirvana.
I figure if God didn’t want us to eat animals He wouldn’t have made them out of meat.
You need a pic
Looks yummy.
Although that’s probably what my arteries would like if I got to liking them too much!
Double Bacon Fatty Melt Mmmmm it's got Bacon in it.
Ahhhh! *salivating*
....need more Bacon!
Ever tried dipping crispy bacon in chipotle sauce?
};^D
Now were talkin!!!!!!!
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