Day 7 of 365
January 7
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Food Science The Maillard Reaction
The Maillard reaction is a chemical process between amino acids and sugars that gives browned food its distinctive flavor. It's responsible for the taste of seared steak, toasted bread, and roasted coffee. This reaction only occurs above 285°F and creates hundreds of different flavor compounds, making it one of the most important processes in cooking.
💡 Did you know?
The Maillard reaction is also responsible for the browning of leaves in autumn!
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