Unlocking Flavor: A Deep Dive into the Maillard Reaction
Unlocking Flavor: A Deep Dive into the Maillard Reaction The Maillard reaction, a cornerstone of culinary arts, is a chemical process that occurs between amino acids and reducing sugars, typically requiring heat. This non-enzymatic browning reaction is responsible for the distinctive flavors and aromas we associate with cooked foods. From the crust on a perfectly … Read more
