The Maillard Reaction is not the name of the next new sci-fi
movie but could be if you read the science behind it. As you know
from watching Alton Brown on Food Network there is a science
associated with all forms of cooking. You and I just take things for
granted when we cook by following recipes; in other words the
science precedes us and we don't have to study it to be able to
The Maillard Reaction takes its name from a scientist named
Louis-Camille Maillard. The reaction is the result of browning meat and baking bread to
name a few affected foods. The Maillard Reaction in short not only
changes the color but changes the flavor of the food we're cooking
and can usually only happen with heat at around 310ºF. When you make toast or bake
bread you want a nice browning... that browning is the Maillard
Reaction. Same thing applies to a nicely seared steak or roast. The
flavor of the food will also be changed normally to the better.
So my point is this... next time your unscientific self is
browning something just tell the guests you've put the Maillard
touch to it. And if you study enough you can explain the science
behind it... for me... just eat.
If you're interested in more on this you can find it on the web.