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Maillard reaction - is a form of nonenzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food.

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.