Why brown meat? (Maillard reaction)
Literal screeds have been written about this and look, we could wax science-y on the subject but chemical reactions and molecular changes aren’t really our thing. So instead, we’ll invite you on a sensory journey. Where you shut your eyes, sit back and imagine. Imagine steak sizzling, then ending up all browned, crusty and meatily delicious on your plate. YUM. Now think about walking into your favourite cafe and being smacked in the nasal regions by the rich, nutty aromas of freshly roasted coffee beans being ground and brewed into flat whites. Mmmm. The smell of onions caramelising into sweet piles of deliciousness… the warming wafts of golden-baked bread loaves coming out of the oven… that alluring smell of fries fresh out of the oil, inviting you to jump right in. For all of this irresistible goodness, you can thank the Maillard reaction and the Maillard reaction, friends, is why you want/need to/must brown your meat.
The Maillard reaction is indeed a chemical process responsible for the browning and flavour development in a variety of foods and is named after French chemist Louis-Camille Maillard. Who first described the process in the early 20th century.
At its core, it's a chemical reaction between amino acids, the building blocks of proteins, and reducing sugars like glucose and fructose. When these molecules meet in the heat —typically at temperatures above 140°C —they form complex compounds through a series of reactions. Which produce an array of new compounds, including things called melanoidins, which give browned foods their characteristic colour and flavour compounds.
When you sear a piece of meat, the Maillard reaction is in full swing, creating a deliciously complex crust that is rich in flavour and aroma. The high heat transforms surface proteins and sugars into various flavour molecules, creating savoury, umami notes and mouth-watering aromas. This process doesn't just make the meat taste better; it also gives it an appetising appearance. A nicely browned steak with a slightly crunchy caramelised crust is far more enticing than a pallid, limp, non-seared one.
While browning meat isn't strictly necessary (after all, you can safely cook meat by other methods such as sous-vide), browning significantly enhances the sensory experience, making each bite more satisfying. And chefs generally reverse-sear a sous vide steak, because they know it is far nicer to eat with a crust.
The Maillard reaction also plays a role in moisture retention; while the high heat required to brown can cause some moisture loss, the crust formed on the surface does help seal in juices to some extent. Beyond meat, the Maillard reaction is a versatile player in the kitchen, as alluded to in our intro. The golden-brown crust of a freshly baked loaf of bread is the result of the Maillard reaction working its magic. When onions slowly cook over low heat, the Maillard reaction breaks down sugars and proteins, transforming them into sweet, deeply flavoured morsels that elevate a wide range of dishes. The browning of potatoes when they are fried or roasted is also a result of the Maillard reaction, adding a delightful crunch, a lovely golden burnish, and a deeply savoury flavour.
In summary, the Maillard reaction is a fundamental process in cooking that enhances the flavour, aroma, and appearance of a wide variety of foods. While it's not absolutely necessary for making meat edible, it significantly boosts the eating experience by adding layers of complexity and satisfaction. So the next time you savour a perfectly seared steak, enjoy a slice of crusty bread, or sip a cup of freshly brewed coffee, take a moment to appreciate Louis-Camille Maillard and eat an extra handful of fries in his honour.
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