Heat and browning
Maillard reaction
JA: メイラード反応(メイラードはんのう)FR: Réaction de Maillard
The browning chemistry between amino acids and reducing sugars under dry heat.
What it means in a kitchen
Almost every flavor we describe as roasted, savory, or deep — seared steak, golden chicken skin, toasted bread — begins with the Maillard reaction. It runs above about 140°C on dry surfaces, and the window between the right brown and the wrong brown is narrower than it looks.
Common misunderstanding
Maillard browning is often confused with caramelization. They're different chemistries — Maillard involves proteins; caramelization is pure sugar.
Example
The golden crust on a seared chicken thigh is Maillard. The dark fond stuck to the pan is the same reaction's residue.
Related articles
Related tools
- · Instant-read digital thermometer — ThermoPro / タニタ
- · Tri-ply stainless saucepan (1.5–2 qt / 18cm) — Cuisinart MultiClad Pro / 宮崎製作所 ジオ・プロダクト