Day: May 31, 2014

I wasn’t shocked to find out that  there were reasons why bacon smells so good, like smoky greasy sirens luring unsuspecting people to their doom.

Science has now confirmed bacon smells so good because as it starts to cook 150 organic compounds release them on the noses of the world.

The fancy name for it is the Maillard Reaction which happens when foods cook. It’s why bread baking smells so divine, or cinnamon rolls, coffee, apple pie, cookies, steak, cake, ok, now I’m just making myself hungry.

What is it really? Sugar reacting with amino acids when the fat begins to melt. Hydrocarbons and Aldehydes weaving a magical olfactory ballet that makes even some vegetarians drool. Or is it the Pyridines and Pyrazines that make us forget how much we were rooting for Wilbur or Babe not to become bacon? There are 150 reasons and it’s hard to find even one reason to say no, well, besides the it’s not good for you, not eating animals, the treatment of animals, religious reasons, actually, there are a lot of reasons as it turns out.

Either way, the pork industry has little trouble selling their products especially when they have all the cooking shows promoting it and joining forces with Bacon – Nature’s Evil Genius sizzling away, making our noses smile.

While I love the smell of bacon, I could take or leave the actual taste. Of course, being Canadian I should like Canadian bacon better or as the rest of the world calls it, ham. Now cinnamon rolls are another story altogether. I can smell them right now, in my mind.

Is there a food you can’t resist, especially the smell of it cooking?