Maillard reaction - is a form of nonenzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food.
Science is LARGE! This was the case with the Maillard Reaction. There were probes into why things happen, but in the end it took lots of conversations and learning A LOT of chemistry. I had never heard of the Maillard Reaction before working on this… I imagined it as something French and, because of the word “reaction” and in the context of cooking, involving some heat.
This is the Maillard Reaction. It is what happens when meat is browned. This reaction is a must-have in the cooking of all meats because it adds flavor, texture and color, which are three of the seven main components when plating a dish.
The Maillard Reaction. An excellent overview! Why is this in Pressure Cooking? Because I want to try coddled eggs, which will reach higher temperatures than usual. Experiment to come. But this seems like a good reminder pin :)