Louis Camille Maillard (February 1878 – May was a French physician and chemist. The Maillard chemical reaction is named after him.
12 Nerdy But Brilliant Cooking Tips From A Food Scientist
According to McGee: Turns out searing a steak won't actually "seal in the juices" — a misconception that chefs still believe today. Searing will give you a delicious flavor (thanks, Maillard reaction!), but it won't keep it juicy. The best way to make sure your steak stays moist is to not cook it over 140°F. You can check out his full explanation here.
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 :)
What the Heck is the Maillard Reaction (& Why Should You Care)?
Food Chemistry - The Maillard Reaction - Everyone knows this complex and fragrant reaction which browns meat and bread. And includes "aromatic" chemical compounds.
Maximizing Food Flavor by Speeding Up the Maillard Reaction
Most of meat's flavor develops when it is cooked. The amount of fat in meat influences its flavor, as does a process called the Maillard reaction. Flavor can also be added to meat through brining and marinating.