By Science + Fourchette
A well-browned meat with a delicious, toasted aroma. The crispy crust of yummy sourdough bread. Caramelized, almost sweet onions. This is what the Maillard reaction is all about in cooking! It is a complex set of chemical reactions that occur when cooking food can change the texture, taste and smell of your dishes (for the better!).
Here's how to tame the Maillard reaction!
What is the Maillard reaction?
To understand the culinary chemistry behind the Maillard reaction, you have to imagine it on a microscopic scale. When food is heated at a high temperature, the amino acids—aka the broken-down proteins—interact with the sugars naturally present in your food. This chain reaction not only creates a delicious caramelized crust on the surface of your food but also creates an explosion of flavours and aromas.
Try your hand at the Maillard reaction
It is easier to use a good steel pan for a successful Maillard reaction, as professional chefs do. If you don't have one, don't worry! A well-maintained cast iron or non-stick pan can achieve the same result. You heat the pan and add our oil just a few seconds before cooking your food. Using high-quality oil, such as our extra virgin olive oil balancedis always preferable. You let your meat caramelize without handling it. That's it!
Remove moisture
For the Maillard reaction to work, you must avoid too much moisture, as this could alter the reaction and favour a cooking technique that is more like steaming. Therefore, it is recommended to dry your food to eliminate the excess moisture, either with an absorbent paper towel, by salting it or by air drying it for a few minutes.
Avoid overloading your pan
If our pan is too overloaded, your food will have difficulty coming into contact with the heat. To ensure optimal and even browning, you also need sufficient heat. This allows the moisture to evaporate, avoiding serving boiled food to guests.
Do not move anything
Patience. That's the key to success with the Maillard reaction! It is best not to stir your food when cooking to give it time to caramelize. The proteins will break down once the reaction is complete. That's it!