Timeline for How to cook the food such that no acrylamide is formed?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 21, 2015 at 10:13 | comment | added | rackandboneman | "certain starchy foods", "asparagine" - So it needs starch and certain protein components to be present, not just starch. Frying something in a batter made of something having less asparagine might already lower the acrylamide significantly. | |
| Apr 22, 2015 at 17:44 | comment | added | Chef_Code | @Stephie I like your comment below the question below my long comment as an answer to the question. | |
| Apr 22, 2015 at 3:04 | comment | added | Chef_Code | so are the words caramelization and caramelize. No offense I guess I could of used a better word. I'm referencing a color not a process. | |
| Apr 21, 2015 at 8:50 | comment | added | Stephie♦ | Careful: Maillard reaction and caramelization are two different things, albeit with similar results, taste-wise. | |
| Apr 21, 2015 at 6:01 | history | answered | Chef_Code | CC BY-SA 3.0 |