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 ...
Food is so amazing....Bacon on BLT and BBQ Ribs...oh and smoked ham....love it...but it's all bad for the cholesterol.
Oh! Dale!! You naughty man!!! (snort!)
Out-BACON-Standing
“Yield: 10 or more servings.”
Fewer if I’m around...
***which they use on their butties like we put mayo on a BLT.****
MAYO!? gag! Ok for fish and egg sandwiches but not BLTs!
MUSTARD RULES ON BLT!
Make batter as for chicken fried steak.
Dip bacon, and deep fry.
Serve with biscuits or mashed potatoes, all smothered with bacon or sausage gravy.
Apologies, hell, there’s more for the rest of us!
Let them eat sprouts.
So we really need the Brits to tell us that a good old American BLT is divine?
TGFB
My kids name all our pigs. One year we had Breakfast, Lunch, Dinner and Second Breakfast. The next were 4th of July, Christmas and Easter. The names didn’t always match the meals, but they were good all the same.
Dude!!!!! Thank You!!! I’ve been looking for these kinds of books FOREVER, ever since I realized that cooking is just chemistry, with a little art thrown in for appearance. I couldn’t boil eggs until that dawned on me. Alton Brown led me down that trail, but I could never find books that expounded further on what he does. This may be one of the best links (for me personally) I’ve EVER encountered on FR. Thank you, thank you, thank you!!!
Cheers!
Inquiries kitties (me) want to know.
Cheers!
My bunch always names them but so far they haven’t gotten to meals. LOL
‘I have a friend who was shot in the head and was in a coma for 3 months. When he came to he said every thing smelled like bacon. He tells me that its weird but he still loves bacon. lol’
It could have been worse, everything could have smelled like s**t.
Ruy, you must have blasted your taste buds out of whack with all that green chile. All right-thinking Americans put mayo on their BLTs. Mustard is an abomination on BLTs, although required by law for hot dogs and burgers. Have you ever tried Durkee’s, a mayor-mustard combo sauce that is a few short molecules from divine?
Their conclusion is that bacon is good because it tastes good and smells good, especially when hot...
My golden retriever can tell me that. She’s sitting up and begging for a research grant right now.
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