CH-114 M3 Lab 5

 Maillard Reactions Lab




The first thing was seasoning the chicken on the skin side. The chicken was seasoned with salt, pepper, flour, garlic powder, and herbs. After rubbing in the seasoning and heating the pan on medium-high with oil, the chicken went into the pan with the skin down and the other side was seasoned with the same exact things while in the pan. There were no measurements, just generosity. Once I could see the skin side of the chicken get a golden brown color which took about three minutes, I flipped the chicken over for around the same time. 






After removing all the chicken from the pan, my mom ended up using the drippings from browning the chicken in the pan. She added butter, flower, bouillon, and other seasonings while mixing it with water to create a gravy for the chicken. It was also a way to clean the pan from what was stuck from the chicken. I then poured the gravy onto the browned chicken, and put it in the air fyer at 400 degrees for about 30-45 minutes to let the chicken completely cook.




Taste Test:
Initially it was hot right out of the oven. The chicken was very soft, fell right off the bone, and very moist all-around. The flavor from the herbs stuck out a lot. I think I might have put too much salt pepper when seasoning. Also, the skin was pretty rubbery and I think I could have browned the skin a little more to avoid that. But overall I love my meats, and I will personally eat it either way! The taste is more for my family's preferences.

How Browning Influenced the taste

As the chicken cooked, the seasonings I sprinkled on it started to mix in with the heat and oil. 

Especially with the flour allowing the skin to get crisp and crunchy, almost like a crust, the sugars in the seasoning started to add layers of complexity to the chicken. So when taking a bite, it’s not just tasting plain old chicken but rather a bunch of flavors soaked into the chicken from the salt and pepper to the garlic powder and herbs.



2 Main Chemical changes:

1. Caramelization: This occurs when sugars in the food are heated to high temperatures, breaking down and forming new compounds that give a golden-brown color and a rich, sweet flavor. In this case, the sugars present in the seasoning and natural sugars in the chicken's surface undergo caramelization, adding depth and more to the taste. 2. Maillard Reaction: This reaction occurs between amino acids and reducing sugars when exposed to heat. It creates a complex display of flavor and browns the chicken's surface. In the case of the chicken, the amino acids from the protein-rich skin reacted with the sugars in the seasoning and the chicken itself, leading to the formation of flavorful compounds that contribute to it's taste and aroma of the dish compared to just eating plain cooked chicken.



I believe this activity was a success. I was not only able to do and complete the experiment, but I was also able to make it for my whole house of 9 people. Obviously I had some help but this was a success. If I were to do this again, I would maybe just try a different style of meat whether it is beef or pork.



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