The Basics of My Art Reactions

It has to be slightly above the boiling point of water, like 2-18 Fahrenheit. You want to have low moisture because water can sort of get in there and mess up some of that reaction. Different groups of molecules attached to basic functional groups will make a myriad of different flavor profiles. There are nutty flavor profiles. One's a taste meaty. That's the umami flavor that they talk about.

Transcript

Play full episode

The AI-powered Podcast Player

Save insights by tapping your headphones, chat with episodes, discover the best highlights - and more!

Get the app