Group items tagged

Brining turkey in salt water allows more water to to go into the turkey by osmosis which mean there will be more water left after cooking making it more juicy. Heat breaks up bonds in the proteins of muscle(meat) the amino acids react with sugars to form molecules that give the meat flavor and color. (Myard Reaction) Cutting onions cause reactions that create an aroma.

Yeast Reactions, Reactions with enzymes and proteins to cause changes in color, odor and taste.