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What the Heck is the Maillard Reaction (& Why Should You Care)?

What the Heck is the Maillard Reaction (& Why Should You Care)? on Food52

Maillard reaction - Wikipedia, the free encyclopedia

The Maillard reaction causes browning and flavor development in all types of…

Brown is Beautiful or Why We Love GBD, Bark, Crust, Caramelization and the Maillard Reaction

Food Chemistry - The Maillard Reaction

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The Maillard reaction, explained! It's the science behind what makes browning delicious!

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You may want to sear the fat as well by holding the steak on its side. Searing just one side plus the fat on the edges is usually sufficient to develop the desired appearance and flavor, but you can sear both sides, too.

from Food52

What the Heck is the Maillard Reaction (& Why Should You Care)?

What the Heck is the Maillard Reaction (& Why Should You Care)? on Food52

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When heat is applied to food, the chemicals in the food change. A lot. Heat is powerful energy. Some changes are obvious, some subtle, some invisible. The most important of these changes are the Maillard reaction and caramelization. Together they make miracles. Together they make GBD: Golden Brown and Delicious.

The chemistry of browning foods - includes tips for browning onions faster. Love that Maillard Reaction!

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