Maillard reaction

American  

[mahy-yar ree-ak-shuhn, mahy-yard, mahy-lard] / maɪˈyar riˌæk ʃən, ˈmaɪ yard, ˈmaɪ lard /

noun

1. Cooking, Chemistry. the chemical reaction between sugars and proteins that occurs at high temperatures and causes food to brown, as with toasted bread or a seared steak.

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Example Sentences

When fresh ingredients hit the wok's surface, they undergo a Maillard reaction, in which proteins and sugars break down and develop new, complex flavors.

From Salon

Like Yan, he defines wok hei as a "mix of char and caramelization" as a result of the Maillard reaction, requiring high heat rather than flames.

From Salon

The pancake is uniformly consistent, shaped like a large pan pizza with the same crunchy border you would get from a Maillard reaction on a deep-dish pie.

From Seattle Times

“Some drying happens during the roasting process, but really what happens is this Maillard reaction,” says Dakota Graff of Onyx Coffee Lab, a guest on our coffee episode, “which will take all of these acids and sugars and convert them into something that’s soluble . . . and into a beautiful beverage.”

From Salon

The "browning" reaction that occurs when sugar and protein interact with heat, beloved among chefs, is called the Maillard reaction.

From Science Daily