Comments on: Maillard Pipe Potatoes http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-280405 Wed, 27 Jun 2012 12:23:34 +0000 http://www.cookingissues.com/?p=979#comment-280405 I’ve done it a bunch of times, but not for several years. I tried a bunch of different cook times –all bad.

]]>
By: Neil http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-262899 Tue, 22 May 2012 15:30:22 +0000 http://www.cookingissues.com/?p=979#comment-262899 Did you try cooking it for less time like maybe just a minute?

]]>
By: Dave A http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-1926 Wed, 02 Dec 2009 02:12:12 +0000 http://www.cookingissues.com/?p=979#comment-1926 Awwwwww. Calling us out! We haven’t. The stock post is part of the work.

]]>
By: Michael Natkin http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-1925 Wed, 02 Dec 2009 00:19:08 +0000 http://www.cookingissues.com/?p=979#comment-1925 Did you guys ever finish the pressure cooker primer? I’m ready!

]]>
By: HY http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-1924 Tue, 16 Jun 2009 00:46:58 +0000 http://www.cookingissues.com/?p=979#comment-1924 Hmm… I always thought it was caramelization because the high heat from frying breaks down the starches into simple sugars thus browning the fries. Seems like I need to do more readup. :)

Maillard reaction with amino acids and reducing sugars are alot more easier to handle than proteins. Though a hell lot of time is required to get that perfect taste and aroma you want.

But in your case, I would think that its easier for you to just use the juices leftover from cooking to enhance the flavor of the meat, no?

]]>
By: Dave A http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-1923 Sun, 14 Jun 2009 16:22:56 +0000 http://www.cookingissues.com/?p=979#comment-1923 Howdy HY,
We’ve done meat. God it’s awful. The potatoes do undergo Maillard as opposed to caramelization. Potatoes are high in starch but low in sugar (unless they are improperly stored). You can see this if you try and fry a french fry that has been infused with a high-sugar flavor, like onion juice. Then the fry gets a lot of caramelization (and burning) on the outside as opposed to more of a straight Maillard browning like you get with a typical fry. When Harold McGee comes to teach at the FCI we do a demo where we cook straight amino acids with reducing sugars to generate Maillard flavors, but we haven’t made anything I’m willing to eat, much less serve.

]]>
By: HY http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-1922 Sat, 13 Jun 2009 14:05:23 +0000 http://www.cookingissues.com/?p=979#comment-1922 Fun!

If you have a pressure cooker, you can buy some autoclave bottles (http://www.us.schott.com/labware/english/products/duran/detail/protect_laborflaschen.html) for small scale test and put ingredients in them. They are made to withstand high heat.

On the potatoes, I believe its more of Caramelization than Maillard Reaction since there are more carbohydrate than protein.

Since Maillard Reaction happens between amino acids and simple sugars, you might wanna try these ingredients, if you have the time.

For amino acids, maybe egg white, whole egg, milk, or anything high in protein.

For simple sugar, maybe fructose, glucose, ribose, xylose.

I have no idea on the outcome since the process is very complex, you might get some good chickeny sauce out of it or total shit from the process.

Process time, amount of water, pH and a mixture of ingredients play an important part too!

]]>
By: Dave A http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-1921 Fri, 12 Jun 2009 02:08:10 +0000 http://www.cookingissues.com/?p=979#comment-1921 We are working on it. It’s mainly going to be about moderating the pungency of sulpher based flavors like onion and horseradish, texture modification of things like spices, extraction of flavors for stocks, etc. I don’t think we’ll tackle all of pressure cooking. For that we’ll probably link to someone like Miss Vikkie.

]]>
By: chad http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/#comment-1920 Fri, 12 Jun 2009 01:41:53 +0000 http://www.cookingissues.com/?p=979#comment-1920 Is the pressure cooker primer going to be made available?
Don’t leave us psi’ing in the wind.

]]>