Cooking Sausages and the Maillard Reaction
In 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 How Pepperoni Is Made 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.