Topic: Le Big Mac
skillz'_wish started this discussion 10 years ago #56,202
The browning reaction of cooked beef releases furans, pyrones, and other carbon, hydrogen, and oxygen molecules which provide the complex oniony, chocolaty, nutty, fruity, and caramel-like tastes we prefer to the bland taste of uncooked flesh. At the heart of a Big Mac are two ground-beef patties, whose cooked flavor compounds would have been familiar to Homo erectus in Africa 1.6 m.y.a.Syntax joined in and replied with this 10 years ago, 12 minutes later[^] [v] #725,545
> bland taste of uncooked flesh.okcool (OP) replied with this 10 years ago, 4 minutes later, 16 minutes after the original post[^] [v] #725,547
Layer III of Le Big Mac: Pickle horizon. Gherkins, eaten in India with salt or lemon juice for 3,000 years, came to Europe during the Renaissance. Along with their crunchy texture, pickles add a primary sour taste which has been enjoyed with lettuce since the Roman era.okcool (OP) double-posted this 10 years ago, 4 minutes later, 21 minutes after the original post[^] [v] #725,548
Layers VI & XII of Le Big Mac: Sauce. Sauce adds moisture, required for the tongue to taste chemicals in solution. Sweet and sour sauces have flavored meats for thousands of years, and the Big Mac uses a variant of thousand-island dressing (made from salad oil, orange and lemon juice, minced onion, paprika, Worcestershire sauce (a spicy Indian recipe), dry mustard, parsley, and salt). The nonverbal secret of a Big Mac is the riddle of its sauce.Metæ joined in and replied with this 10 years ago, 1 day later, 1 day after the original post[^] [v] #725,880
royale with cheese