The Maillard Reaction

The Maillard Reaction

Who doesn’t like a little char on their food? If you find yourself choosing that chicken breast with the perfect grill marks, or the steak with that mahogany crust, you are experiencing the Maillard Reaction first hand!

This “Browning Process” could also be called the Flavor Reaction. It is the reason burnt ends are always first off the shelf at your favorite BBQ joint. The reason we love crispy fried chicken. And the reason some spends hundreds, if not thousands of dollars, in pursuit of the perfect cup of coffee.

What is the Maillard Reaction?

The Maillard reaction (also known as the “Browning Process”) is a chemical reaction between protein and sugars which gives browned food its distinctive look, aroma, and taste.

Commonly referred to as “char”, there are so many more layers to this process than one might expect. What is happening on the surface is much more complex than simply cooking your food to a crisp.

Why do we like the Maillard Reaction?

In Our DNA

This tasty chemical reaction has been hard wired into our DNA from the first time our cave man ancestors discovered fire. In a time before instant read thermometers, a visual queue like a charred leg of lamb, would indicate the food is cooked well enough to assume it is safe to eat.

Nutrition

Another reason we are designed to seek out this tasty process is to maximize nutrition. The browning process produces a tastier version of the food. Which in turn, encourages us to eat more and gain additional macro nutrients like protein and fat, which were not very easy to find throughout our history. How cool!

When to use The Maillard Reaction in Cooking?

The most popular use of the Maillard Reaction:

• First and foremost, anytime animal protein is involved, you will most likely see The Maillard Reaction take center stage.
  • Crisping up breakfast bacon
  • Browning some ground hamburger
  • Searing a perfectly cooked steak
• Next, Coffee
  • You may not associate coffee with the browning process. However, coffee beans utilize the Maillard Reaction often throughout the roasting process and even when brewing that tasty morning cup!
• Also, Sauteed veggies.
  • Caramelized Brussels Sprouts
  • Charred Poblano peppers
• Finally, you will most likely realize this process is occurring when making toast.
  • When that floppy white piece of bread, is magically turned to a perfectly browned piece of toast, the Maillard Reaction is certainly at work

How to Utilize The Maillard Reaction

Heat Heat Heat

The most common denominator when it comes to using the Browning Process in cooking is the addition of heat. This can be done with high heat like these tasty smoked chicken thighs. Or done low and slow, as seen in most Texas barbecue, like this delicious pork butt.

Scientifically

The Browning Process is a reaction of reducing sugars by the addition of heat. You will know when this process is taking place visually by the food changing color.

The most obvious place to see this occur is when making a piece of toast. Or anytime you sauté fresh vegetables like these Brussels Sprouts.