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 cook.
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 brown the stuff and eat.
If you're interested in more on this you can find it on the web
here.