The Maillard Reaction is a chemical reaction that occurs when amino acids and reducing sugars are heated together, resulting in a browning of the food. Foods like meat, poultry, fish, vegetables, and breads undergo this transformation in a low moisture environment when heat is applied.
Searing a steak, grilling chicken, frying fish, roasting vegetables, baking or toasting bread are all common examples of the Maillard reaction occuring during the cooking process.
« Back to Glossary Index