Why Does Brown Taste So Good?

Often times the goal of a cooking method or technique is to achieve a brown color. Grilling, roasting, sauteing, searing, etc. etc., all processes undertaken to give color ingredients.

Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Charred steak, roasted vegetables, caramel sauce, toasted bread, golden brown fried potatoes; they all look very appetizing. Our brains know it, but does our mind understand it?

Let me try to explain. There are two types of browning:

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Caramelization

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Caramelization: The browning of sugar molecules happens around 310 degrees. Molecules get shaken up by the energy of the high heat, the atoms rattle apart and come back together in a wide array of compounds, browning occurs and great complexity of flavor develops. Consider the difference between eating a spoonful of table sugar, and a taking on a spoonful of caramel. The rich color and flavor of this Dulce de Leche epitomize what carmelization can do for the flavor of an ingredient. In this case condensed milk.

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Caramelization: The browning of sugar molecules happens around 310 degrees. Molecules get shaken up by the energy of the high heat, the atoms rattle apart and come back together in a wide array of compounds, browning occurs and great complexity of flavor develops. Consider the difference between eating a spoonful of table sugar, and a taking on a spoonful of caramel.

The rich color and flavor of this Dulce de Leche epitomize what carmelization can do for the flavor of an ingredient. In this case condensed milk.

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Comments

[menthol]

11:56 PM on 10/20/2010

The key to healthy ¨browning¨: slow cooked. (i.e sauted on a Wok)

[Meathead]

11:50 AM on 10/19/2010

Great stuff chef!

[battleofmarathon]

06:52 PM on 10/16/2010

I heard that overcooked food (burnin' it, not browning it) can lead to the creation of carcinogens. Is there any empirical evidence for what I've heard?

Thanks.

[BluebirdofUnhappiness]

01:02 AM on 10/19/2010

Yes it can. Grilling meat is a problem. http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
Also browning (look up acrylamide) when there is protein and a "reducing" sugar http://en.wikipedia.org/wiki/Reducing_sugar involved and it happens whether the food is homemade or processed.
But like all else, its a matter of how much you consume. I'm not sure we all want to switch to 100% boiled food.

[battleofmarathon]

09:16 AM on 10/20/2010

Thanks sad bird.

[hjo4]

04:46 PM on 10/16/2010

I LOVE PORK CHOPS, thanks for the article and the cooking tips.

[hjo4]

04:52 PM on 10/16/2010

Forgot to add I buy the Berkshire chops, and they are delicious they actually melt in your mouth the meat is so tender. It's a piece of Pork heaven with every bite, I kid you not.

[dnb310]

04:03 PM on 10/16/2010

If your looking for a nice brown crusty coat, avoid teflon or other non stick surfaces. I don't know the science, but they just don't work as well.

[G FORCE]

02:21 AM on 10/16/2010

Scientists suggest that cancer is purely man-made!
Cancer is a modern, man-made disease caused by environmental factors such as pollution and diet, a study by University of Manchester scientists has strongly suggested.
http://www.manchester.ac.uk/aboutus/news/display/?id=6243

[Talossa]

12:12 AM on 10/16/2010

Fascinating stuff.

My daughter-in-law's brother won't eat white food. Milk, alfredo sauce, clam chowder, mayo... you name it. Taste isn't the issue; it's color.

[naschkatze]

12:23 PM on 10/15/2010

Related to keeping it dry is keeping the salt out until the browning has occurred. This is especially true with mushrooms which will give off a lot of moisture with salt.

[Fromageball]

08:06 AM on 10/18/2010

I like mushrooms better when they are salted during the browning process...it makes for a more concentrated flavor.

[StyleYourFood]

10:02 AM on 10/15/2010

I absolutely love the caramelization. yum

http://www.styleyourfood.com

[Mort]

04:06 AM on 10/15/2010

Brown foods.... overripe bananas, apples, cottage cheese... yum!

[Meathead]

11:43 AM on 10/19/2010

This is a different browning, oxidation. As different as sunrise is from sunset.

[WhatDaBleep]

02:17 AM on 10/15/2010

I bet UPS will be using this tag line soon.

[henrypapillon]

01:55 AM on 10/15/2010

On meats and many cheese dishes , a beautiful golden browning effect and a little zing can be effected by sprinkling the meat or recipe with ground dry mustard. Excellent candidates , any pork and macaroni and cheese. Not great for beef, unless mixed in a barbecue or tomato sauce. Surprise hit. Sprinkle the Thanksgiving turkey with dry ground mustard , granulated garlic powder and granulated onion powder,seasoned salt and pepper. You can give a pretty good treatment with the pepper, onion and garlic, but don't overdo tghe mustard or seasoned salt. Put in a Reynolds oven bag for cooking. Poke one hole(1) in the bag for safety pressure release. 3 hours at 350 will cook anything 13 pounds and below.

[gclafontaine]

01:21 AM on 10/15/2010

The reason is that brown is the color of reason.

[cmr11]

07:33 AM on 10/15/2010

just keep in mind it's ugly on a car and it is also the color of poop...... just say'n.

[naschkatze]

12:25 PM on 10/15/2010

I've seen a new caramel bronze metallic (2011 Subaru Outback) which I think is very attractive.

[Ophie511]

12:39 PM on 10/15/2010

Unless you're talking about a breastfed baby's poop, in which case it is brilliantly yellow. Just sayin'. ;-)

[nighttimelady]

01:04 AM on 10/15/2010

Perhaps someone could inform 99% of the donut shops on the East Coast - white and yellow donuts are not good!! Of course powdered donuts are good....... The only donuts that seem to consistently be cooked to a brown and delicious state are Krispy Kreme and I hate them. And don't even get me started on the fresh hot bread served at some restaurants - it arrives at your table looking like it passed through the oven -but- never stopped to bake!! BTW Grade B Maple Syrup, which is darker, is super flavorful.

[american-dolt]

09:12 AM on 10/15/2010

I don't think Donuts are food.

[Gumbo Limbo]

10:59 PM on 10/15/2010

Think again.

[kareemachan]

01:25 PM on 10/17/2010

But a freshly made one is pretty darned wonderful.

[Ezradanielv]

12:20 AM on 10/15/2010

Lol. "Why does brown taste so good?" The darker the berry, the sweeter the juice? Haha.