What is the connection between the Maillard reaction tater tots and beer?

Answer 1

Maillard reaction process,tater tots process and the process of brewing beer all have Carbohydrates as common ingredient in their process and all the three processes are methods to preserve 'left overs potatoes/carbohydrates ' yet try to retain a flavor,taste ,smell and color.

1.Maillard process is a Amino (protein)-Carbonyl(carbohydrate) reaction devised by a French scientist Louis Camille Maillard (1878-1936) to provide taste,flavor,color and smell .

2.Fermeting of beer also uses carbohydrates and ferments it to alcohol and CO2 with yeast.

3.Tater as the name suggests means 'potatoes'.It is process to use left over slivers of potatoes into thin shreds or MASH to cylindrical shapes and fry them retaining a distinct taste,flavor,smell and taste.