Browning Reactions in Foods Animation

[@mslizny]

I think this is a great video, covering the chemistry of cooking with common examples. I particularly appreciated l'earning that the browned crust in bread is both a carmelization and a Maillard process, this will help me figure out how to get browning on the breads I make when they are fully cooked but not satisfactorily browned to appear "done".

[@Lifeisaboutdistractingyourself]

This video was very helpful for my Food Science course! Thanks.

[@akshayakp3471]

This explanation is very helpful & easy to understand

[@afro3ilandi]

I totally found what I was missing from my lectures:oranization of knowledge! Thank you, keep it up! :-)

[@maxharris2013]

AA

[@njemehalfred6158]

Thank you so much for this video it is just the best. Keep going higher

[@rjaber9489]

Thanks for this it was very helpful, the way you broke it down visually made it simple to understand

[@DeChangDai]

Too bad. Too soft. I max out volume and still so soft. How can you increase the volume?

[@Smrahat-wq2cy]

Awesome description. Thanks a lot

[@chrisek24]

Awesome!!!

[@limonin1852]

soooo gpd thank you.

[@DangerousD.Entity]

1:19 we get it u vape XD