Savory Sausages: Cooking Sausages and the Maillard Reaction
In Savory Sausages: Cooking Sausages and the Maillard Reaction, presenter Cherry Healey visits the University of Chester to solve the mystery of the best way to cook a sausage. Learn about three different methods, and how the Maillard reaction, a chemical reaction that happens during cooking, impacts each. Which cooking method will come out on top? This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
Lesson Express
Q: What did you learn about the Maillard reaction?
A: The Maillard reaction is a chemical reaction that creates the browning effect and makes the sausage taste good.
Q: Why did the fried sausage come out as the favorite?
A: It was softer than the other two sausages and had more fat in it.
Q: How does fat impact flavor?
A: The fat conveys more flavor and there are receptors for fat in our mouths that bind to the fat and increase flavor.
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In Cured and Ready: Making Pepperoni, presenter Cherry Healey is at a pepperoni factory in Austria. She watches pepperoni go from a mix of meat to the spicy pizza topping. Learn about the process of making pepperoni, and how chemistry comes into play. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.