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Questions tagged [maillard]

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4 votes
3 answers
529 views

Building multiple fonds while cooking/multiple deglazing

First time poster. I'm just a home chef that makes meals once a week, but I've been recently gifted a dutch oven and would like to up my sauce game a bit. I am perhaps too quick to deglaze with a tiny ...
justbrowsn's user avatar
6 votes
1 answer
331 views

When you caramelise an onion are you really caramelising the sugars?

Similar questions have been asked previously, although none have specifically answered the question of whether true caramelisation really happens when 'caramelising' onions (sucrose & glucose ...
Dr Stu's user avatar
  • 213
4 votes
2 answers
288 views

Browning non-meat protein sources as the basis for pasta alla genovese

I am making a vegetarian pasta alla genovese. The sauce is made by first browning sofrito and tough meats, then braising for several hours with an abundance of onions until those onions carmelize. The ...
errt's user avatar
  • 106
2 votes
2 answers
296 views

Can you do the Maillard reaction in bulk, and store the result for later use?

The Maillard reaction is crucial to much cookery, in particular the browning of meat prior to cooking stews such as beef bourguignon. This reaction is described science of cooking: The Maillard ...
User65535's user avatar
  • 1,273
0 votes
1 answer
143 views

Can I ferment black bananas like black garlic?

Can the black garlic process 70°C, 85% humidity, 30+ days, apply to bananas? Will alkaline PH help?
paul jones's user avatar
6 votes
2 answers
6k views

If you coat meat with spices how do you prevent them from burning when frying or grilling?

We are always warned when cooking with dry spices (e.g. chilli powder, cumin, coriander etc.) not to let the spices burn when cooking as they will turn bitter. If one wishes to use a dry rub (e.g. ...
Greybeard's user avatar
  • 6,120
1 vote
3 answers
176 views

Why do recipies require cooking meat with other ingredients? because of Maillard Reaction?

I saw a lot of recipes asking for cooking meat with other ingredients such as onions. I thought the reason behind it was that the amino acid in the meat can work with sugar in other ingredients to ...
vincentlin's user avatar
14 votes
2 answers
4k views

Should I cook mushrooms on low or high heat in order to get the most flavour?

According to On Food and Cooking, mushrooms are about 80-90% water. It makes sense, then, that when frying the mushrooms I should aim to remove as much of that water as possible. That way, I could ...
Adam McKenna's user avatar
3 votes
4 answers
3k views

Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and ...
sev's user avatar
  • 219
1 vote
1 answer
97 views

What reactions require oxygen to impart flavour?

For most cooking, I like to keep the lid on the pot as much as possible, except if the technique requires otherwise (e.g. reducing a sauce). From what I can tell, most flavour comes from Mailliard ...
Sanchises's user avatar
  • 241
6 votes
3 answers
3k views

Does oil promote browning of foods?

Recently I've started to roast vegetables without adding oil in a bid to eat healthier. However, they end up coming out of the oven looking more dry instead of crisp and browned, with not as much of ...
mchen's user avatar
  • 163
0 votes
2 answers
947 views

Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?

I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to try this with steamed sweet potatoes. In ...
Khashir's user avatar
  • 139
1 vote
2 answers
246 views

Does dairy-based marinade increase the amount of browning (Maillard reaction) in meats?

On Food and Cooking mentions that the Maillard reaction begins with a carbohydrate molecules and amino-acids. Dairy products are rich in carbohydrates and meats are rich in amino acids. I wonder ...
Kentzo's user avatar
  • 403
9 votes
6 answers
5k views

How to fry ground beef so it is well-browned

I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently ...
Sridhar Ratnakumar's user avatar
2 votes
2 answers
1k views

Is bolognese better cooked with the meats being seared or just simply sweat without being seared?

Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give ...
Pherdindy's user avatar
  • 283
1 vote
0 answers
478 views

Black Garlic Maillard vs caramelization

Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs are kept in a humidity-controlled ...
Mo1's user avatar
  • 190
5 votes
3 answers
3k views

Frying in a microwave?

So I like to eat a cooked lunch, but my work break room only has a microwave - incapable of producing the Maillard reaction and only good for reheating decaying food into a disgusting, soggy pap. I ...
user20180604's user avatar
4 votes
3 answers
6k views

How to prevent light-colored macarons from browning?

I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering the temperature, I bought the best ...
jelly46's user avatar
  • 383
1 vote
2 answers
1k views

Cooking meat/fish without Maillard reaction(a.k.a. browning)

Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates ...
Gherman's user avatar
  • 273
0 votes
1 answer
85 views

Cooking protein marinated in yogurt

I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it anyway. I think the yogurt gave it nice ...
Veron's user avatar
  • 1
3 votes
2 answers
8k views

Best way/temperature to get maillard reaction on meat/steak

Background In relation to this question/answer. What temperature does the Maillard reaction occur? The answer to the question above states that over 400F/200C there is basically no maillard, only ...
Stefan's user avatar
  • 1,519
27 votes
4 answers
53k views

What temperature does the Maillard reaction occur?

There seems to be a lot of disagreement about the temperatures and conditions under which the Maillard reaction can occur. Cooking professionals reference all sorts of "minimum temperatures" -- I've ...
Athanasius's user avatar
  • 32.2k
10 votes
3 answers
19k views

Minimum temperature for slow roasting almonds

I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me. I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C. With that ...
Highly Irregular's user avatar
1 vote
1 answer
626 views

Starting the Maillard reaction on ribs without a torch or gas stove

Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I ...
Pridkett's user avatar
  • 179
7 votes
4 answers
15k views

How to approximate the Maillard temperature (154°C) in a pan?

Are there any common (non-toxic) household substances with boiling or smoke points close to the temperature at which the Maillard reaction occurs, 154°C? I want to be able to check that my pan is ...
user avatar
15 votes
5 answers
5k views

Tricks to ensure Mailliard/Browning reaction?

Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-fry, usually with chicken. My usual ...
Xepo's user avatar
  • 388
15 votes
3 answers
3k views

Maillard in a Pressure Cooker

I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher specific heat than air so it is able to ...
timmyp's user avatar
  • 1,471