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Maillard React…
Maillard Reaction
- A chemical reaction between amino acids and reducing sugars that occurs when foods are heated above 280 to 330°F (140 to 165°C), creating the brown color and complex flavors in seared meats, toasted bread, and roasted coffee. Named after French chemist Louis Camille Maillard, this process produces hundreds of flavor compounds that give foods their characteristic "browned" taste and aroma. The reaction requires dry heat and low moisture to proceed effectively, which is why steamed or boiled foods don't develop these flavors.
Dry surfaces first: Pat proteins completely dry before cooking to remove moisture that prevents proper browning.
Don't overcrowd pans: Crowded pans create steam, inhibiting the Maillard reaction and preventing proper crust formation.
Use high heat initially: Start with temperatures above 300°F to trigger the reaction, then adjust as needed.
Time it right: Too long creates bitter, burnt flavors; too short misses flavor development entirely.
Fat helps browning: Oils and butter conduct heat effectively and create moisture barriers for better browning.
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