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owevwee started this discussion 8 years ago#73,013
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.
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.