It's rather complex.
I write about it in my book Culinary Reactions.
The salty part is easy. :-)
The caramelizing is the Maillard Reaction, where sugars and proteins react when heated,
and is also fairly easy. Fry the tofu.
When proteins break down, you get free glutamic acid (one of the simpler amino acids in
the protein). The sodium salt of this is monosodium glutamate (MSG) which is easy to
find in stores (Accent) and is one of the key flavor elements in soy sauce. Your tongue
has sensors dedicated to detecting glutamate, the "savory" flavor called umami.
You don't have to kill a cow to get that taste. In fact, we generally don't find cow meat
in grocery stores. Those animals are castrated male cattle, not females. In the future,
we will genetically engineer them to talk to you in restaurants, offering particularly
tasty parts of themselves before they commit ritual suicide, as predicted by Douglas Adams.
-----
Get a free science project every week! "http://scitoys.com/newsletter.html"On Fri, Nov 9, 2012 at 9:50 AM, Daniel C. <dcrookston@gmail.com> wrote:
Hi all,
Does anyone know what the chemicals are in meat (particularly beef)
that give it that delicious, salty, caramelized flavor on the outside
when you roast it? Also how can I put that into tofu without actually
killing a cow first?
-Dan
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