What You Need to Know
The baguette undergoes Maillard browning and starch gelatinization at 230 °C, while the pork is grilled at ~180 °C, triggering protein denaturation and Maillard reactions. Pickled carrots and daikon are preserved by acetic acid at pH ~3.5, which inhibits microbial growth and imparts sourness. Mayonnaise is an oil‑in‑water emulsion stabilized by egg yolk lecithin, warmed to ~60 °C to reduce viscosity.
The Science
Primary Reaction
Maillard reaction, acetic acid preservation, emulsion stabilization