Chapter 1
Tracing the breadcrumbs
Chapter 2
The chemical romance of fat and acid
Chapter 3
Anatomy of the perfect crunch
Chapter 4
The great sandwich debates
YOUR GOAL
Master of The engineering of a perfect BLT
Ch 2 · The chemical romance of fat and acid
renato BLT Flavor Chemistry
Cuts the fat, cuts the fat! Tomato acid cleans the tongue just like that!
renato Amino acids and sugars combine under heat to generate hundreds of flavor compounds, creating a smoky, caramelized scent
Fun Fact
Waterproof mayo: Mayonnaise is a hydrophobic emulsion. Spreading it edge-to-edge on your toast creates a waterproof seal that keeps tomato juices from making the bread soggy.
Glossary
mayonnaise (noun)
A thick, creamy dressing consisting of oil, egg yolks, and vinegar or lemon juice. The spread's acidity cuts through heavy bacon fat, cleansing the eater's palate with every bite.
A thick, creamy dressing consisting of oil, egg yolks, and vinegar or lemon juice. The spread's acidity cuts through heavy bacon fat, cleansing the eater's palate with every bite.
Quiz
At what minimum temperature does the Maillard reaction begin to crisp and brown your bacon?
Quiz
Which science concept describes why the rich fat of bacon pairs so perfectly with tomatoes?
Quiz
What substance in tomatoes is mayonnaise designed to block from soaking into the bread?
Quiz
Why is cold, refrigerated bread less ideal for a BLT compared to freshly toasted bread?
Quiz
What type of culinary mixture is mayonnaise, which allows it to act as a hydrophobic shield on bread?
Quiz
What does the Maillard reaction combine to produce the hundreds of savory flavor compounds in cooked bacon?
Quiz
Which two acids are primarily responsible for the sharp, palate-cleansing tang of a fresh tomato?