Love bacon? Blame it on chemistry ...
Or the Maillard reaction, to be exact.
The Daily Telegraph explains the science — yes, science — behind bacon's undeniable appeal. Apparently, it's the Maillard reaction at work, "a chemical reaction between an amino acid and a reducing sugar which often requires heat. The acid and sugar react to release a huge amount of smells and flavours," writes Alastair Jamieson in today's article.
Translation? When you cook bacon, the reaction between the fat and amino acids in the meat release smells and flavors that are almost impossible to resist.
Well, at least I now have some science to back me up next time I go on a shameless bacon binge.
That brings me to No. 29 on my list of 1,001 things to do with bacon: Blame it on science.
— Noelle Carter
Click below for the rest of the list.