Maillard reaction

outwalking (52)in #cooking • 7 years ago (edited)

Source: seriouseats.com

The Maillard reaction is many simultaneous chemical reactions that happens when proteins and sugars are transformed by heat. This results in producting new flavors, smells and a color change. In my opinion, it is a mouth watering transformation. This color change results from the creation of molecules called melanoidins.

When cooking meats the temperature needs to reach 300 degrees before the reaction begins. Cooking at lower temperatures will result in boiling the meat instead of searing. This is due to the moisture in the meat moving from the inside to the surface. As the moisture reaches the surface, the heat makes it boil and the heat is dissipated at steam. At a higher temperature, the steam will dissipate so rapidly that the heat will transfer to the surface of the meat and trigger the Maillard reaction.

This reaction affects coffee beans and hops when they are roasted. This changes the taste of coffee and beer because the roasted beans / hops release the roasted flavor into the liquid as it is brewed.

Source: wikipedia.org