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The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)
 
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taqueso
Mar 8, 2004


:911:
:wookie: :thermidor: :wookie:
:dehumanize:

:pirate::hf::tinfoil:

ejstheman posted:

Huh, I've never heard that before. Does the baking soda participate in the reaction directly, or just catalyze it?

It lowers the pH. http://blog.khymos.org/2012/06/04/maximizing-food-flavor-by-speeding-up-the-maillard-reaction/

* # ¿ May 23, 2015 17:00
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taqueso
Mar 8, 2004


:911:
:wookie: :thermidor: :wookie:
:dehumanize:

:pirate::hf::tinfoil:

Casu Marzu posted:

Shouldn't it raise the pH? :v:
Yes. Yes it should.

* # ¿ May 23, 2015 19:48
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The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)