Chemical Reactions You've Learned That Help Your Cooking

[ucanahdooit]

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!

[michaelnrdx]

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!

[ucanahdooit]

Whoa it does that?? I didn't know that's how you make dulce de leche...(makes sense now why it's called leche, ha). I always thought it was a caramelized sugar type deal.

[LA Buckeye Fan]

Salt will put out my grease fire. :(

[pdxgastro]

How when you're making vinaigrette, if you use lemon juice it emulsifies much better than with vinegar.

[BamiaWruz]

Vinegar turns garlic blue, It looks funny especially when I top my egyptian "fattah" with the mixture.

That's it for me I think.