Maillard Reaction
The Maillard reaction is the browning reaction between amino acids and sugars that starts at around 140 °C (285 °F). It creates hundreds of flavour compounds and gives bread its crust, steak its roasted flavour and fried mushrooms their nutty taste.
Origin
It was described by French chemist Louis-Camille Maillard in 1912 and is different from caramelisation, where only sugar browns.
In flexitarian cooking
For flexitarians, it is the key to meaty flavour without meat: mushrooms, cauliflower or tofu develop deep savoury notes when seared hard.
Alternative
An air fryer or a very hot oven (above 200 °C / 390 °F) triggers it with less fat.
Tip
Pat food dry and don't overcrowd the pan, or it will steam instead of brown.
Related recipes
Roasted cauliflower on hummus, Scallops out of oyster mushrooms
The right tool
An uncoated pan that holds heat evenly works best here: our Premium Stainless Steel Pan.
Related terms
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