Maillard

Famous reaction discoverer

Maillard refers to a chemical reaction between amino acids and sugars that occurs when food is heated, producing browning and complex flavors.

The Maillard reaction is responsible for the crust on bread, the sear on steak, and the color of roasted coffee.

Get the pan hot enough for good Maillard.

Named for French chemist Louis-Camille Maillard.

cooking

searing

Browning with intense heat

roastingCooking with dry heat
grillingCooking on metal grates
toastingBrowning by heat

pan-frying · broiling · barbecuing · charbroiling · baking · sautéing · stir-frying · blackening · skillet · griddle

chemistry

amino acids

Organic compounds forming proteins

sugarsSweet edible carbohydrates
pyrolysisHeat-driven molecular breakdown
polymerizationMonomers bonding into chains

temperature control · condensation · proteins · food science · chemical reaction · denaturation · glycation

flavor

umami

Fifth taste sensation

savoryAppetizing, not sweet
meatyRich in content
roastedCooked uncovered with heat

toasted · nutty · depth · complexity · richness · malty · beefy · browned · caramelized · earthy

browning

crust

Hard outer layer

searBurn the outside
goldenBright yellow, or precious
charBurn without destroying

crispy · patina · surface · caramelized · toast · scorch · sizzle · crackling · bark · fond

aroma

roasted

Cooked uncovered with heat

toastyComfortably heated
breadyResembling baked grain products
coffeeBrewed bean beverage

chocolate · biscuit · popcorn · grilled meat · bakery · nutty · caramel · smoky · malty · seared

Opposites

cooking/browning chemistry

Maillardraw

In original state

uncooked · blanching · caramelization · boiling · steaming

food transformation method

Maillardraw

In original state

uncooked · unprocessed · fresh · sashimi · tartare

thermal food processing

Maillardchilling

Causing fear or cold

freezing · refrigeration · cold storage · cryogenic · sous vide

Familiarity: Top 1,000,000
Profile: Used worldwide · Timeless · Rated G