the.com/maillard
why toast, steak, and coffee taste better than their raw selves ever did.
means a chemical reaction between amino acids and sugars, triggered by heat, that browns food and builds hundreds of new flavor compounds.
from named after louis-camille maillard, a french chemist who described the reaction in 1912 while actually studying protein synthesis, not cooking.
not caramelizationcaramelization only browns sugar, no protein needed
temperature thresholdkicks in around 140-165°c, water blocks it below that
flavor compoundsproduces over 1000 distinct aroma molecules per food
credit lagchemists ignored his work for nearly 50 years
for instance
seared steak crust — browning happens only on the dry, hot surface
toasted bread — gluten sugars and proteins brown around 150°c in a toaster
roasted coffee beans — green beans turn brown and aromatic during roasting
dark beer malts — kilned barley develops color and flavor before brewing