Impress your friends with your food-nerdiness!
Sometime in the early 1900s, Louis-Camille Maillard supposedly discovered the reaction that takes place between amino acids, sugars and, usually, heat, now known as the Maillard reaction. He didn’t discover it, as it had taken place since fire was put to food, but he did work out what takes place. It wasn’t until later, in the 1940s, when this reaction was related to food, however.
The Maillard reaction occurs most readily at 300-500 F, but can also happen at lower temperatures, such as in smoking, when exposed for a long enough time period. The most obvious results are aroma and taste (think seared steak, dark beer, bread crust and the top of a creme brulee). Other results include formation of antioxidants, also.
Why should this be of any interest? Ok, it may not be, but I find it fascinating that all these incredibly complex things take place in our every day world, with or without us knowing how they work. For centuries, people just enjoyed their food, bakers baked their bread and people got sloppy drunk on dark beer. Now we know why they like it so much! Does that make my world a better one? No, but it sure gives me something to talk about at my next party!
Next time you enjoy a great steak, notice the great aroma when you first have the steak in front of you. Savor the taste of the seared outside, and know that it’s all due to the Maillard reaction, and tell everyone with whom you’re having dinner why they like their steak so much. And if you recently self tanned, you can thank that new look to the Maillard reaction, too!
