The test really matters. That is how our seared steak always tastes more in flavours than a boiled steak. A toast is more satisfying than plain bread. All the secrets lie within the chemical process which is known as Maillard reaction. Basically this reaction is the reason that brown food usually tastes good.
Maillard ReactionÂ
A complex chemical reaction which takes place when amino acids and reducing sugars come in interaction upon coming in contact with the heat. This reaction is called maillard reaction.
Usually this reaction happens when we are cooking food. When heat is taken around two 80°F to 3 30°F. This is the reason that meat gets golden brown crust on its edges and it gives bread the toasted flavour.
Simple Equation
Heat + sugar + protein = resistible flavour which is deep and savoury
Reason of Good TasteÂ
Basically this reaction makes the food taste super good. When it happens, it creates hundreds of aroma compounds as well as new flavours that make your food taste instantly better. It doesn’t matter if the food is roasted, savoury, meaty or even sweet. It all depends on what you are cooking.
Simple understanding can be achieved by thinking about a boiled potato and a roasted one. When you eat a white bread, it tastes better than toast. Sometimes the raw steak does not taste as good as the grilled steak. This deep understanding of flavour is known as the Maillard reaction.
Timing of The ReactionÂ
Dry CookingÂ
Basically, the reaction happens when dry heat is given to the product. Such as when you are grilling, searing, baking or roasting any product then this reaction happens.
Wet CookingÂ
In case of wet cooking such as boiling or steaming the food this direction is not triggered. Because the temperature is low. Maillard reaction always happens at high heat.
Achieve High TasteÂ
You can achieve this reaction in your cooking if you keep the food dry before you start hearing it. Only use high heat to cook the food and give it some time to smudge between the cooked lines.
If you want to brown then you need to keep the pan less cloudy. Because then that way the bowling will start happening and you will not be able to brown the food.
Caramelization
Remember one thing that this reaction is not caramelisation. That’s why you do not need to confuse it with it. Maillard reaction requires protein and sugar and it is used on savoury foods however caramelisation happens with sugar only which means it happens in the case of sweet foods.
Conclusion
This reaction serves as a magic behind the sealed steak and its golden crust. The rich aroma of roasted coffee as well as the crunch of toast usually does not lie in just browning the products. It is a complete transformation that helps you achieve deep aroma as well as rich flavours. In order to achieve the satisfying texture of your food you need to learn about this reaction efficiently.