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 :)

the Maillard Reaction - it should be called “the flavor reaction,” the molecules it produces provide the potent aromas responsible for the characteristic smells of roasting, baking, and frying.

Grill on an Evo Circular Cooktop. | Grilling is done over a source of direct, dry heat. The process, known as the Maillard reaction, allows the carbonyl group of the sugars to interact with the amino group, resulting in desireable flavor compounds. Another popular aspect of grilling is the use of marinades, rubs, and seasonings to enhance the taste or create an ethnic flavor.

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