From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”:
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Chef Carme Ruscalleda, of Restaurant Sant Pau in Barcelona, demonstrates how caramelization can create the unique texture and flavor of the desert Crema Catalana, and Dr. Pia Sörensen explains how both caramelization and Maillard reactions can create new flavor compounds in foods.
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