Chemical Reactions You've Learned That Help Your Cooking
Hey! I was wondering if you guys have interesting stories to share regarding any "chemical reactions" you've learned over time that help your cooking. For example, how lemon turns garlic green - (which is not very visually pleasing), so I usually find some way to avoid them being in the same pot together. Share away!
Vinegar turns garlic blue, It looks funny especially when I top my egyptian "fattah" with the mixture.
That's it for me I think.
How when you're making vinaigrette, if you use lemon juice it emulsifies much better than with vinegar.
Maillard reaction- the most interesting example being turning condensed milk into dulce de leche by heating it gently in a pot of simmering water for several hours.
I pour the condensed milk into another container first, because the cans might explode if too much pressure builds up. I used the dulce de leche to make kulfi. It was delicious!