Mouthfeel by Ole G. Mouritsen

Author:Ole G. Mouritsen
Language: eng
Format: epub
Tags: TEC012000, Technology & Engineering/Food Science, SCI013000, Science/Chemistry/General
Publisher: Columbia University Press
Published: 2017-01-24T05:00:00+00:00

Caramelized Potatoes.

Serves 6

2¼ pounds (1 kg) firm, very small potatoes

1 tablespoon (18 g) salt per quart (L) of cooking water for the potatoes

½ cup (100 g) sugar

2 tablespoons (30 g) butter

Heating the sugar for the syrup or caramel together with other ingredients that contain proteins and amino acids can result in the formation of some brown, tasty substances caused by Maillard reactions. These chemical reactions work their magic in the recipe for caramelized potatoes.

The natural sugars found in vegetables are another source of caramel. Browning onions and leeks slowly allows Maillard reactions and caramelization to take place, creating substances that can greatly enhance their taste. Some of these compounds and their associated tastes are furanes (nutty), ethyl acetates (fruity), maltol (toasty), and acetic acid (sour).

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