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Maillard Reaction

from Food52

What the Heck is the Maillard Reaction (& Why Should You Care)?

What the Heck is the Maillard Reaction (& Why Should You Care)? on Food52

The Maillard reaction causes browning and flavor development in all types of…

from the Guardian

Brunost: the Norwegian cheese that's a hot topic

All about Norwegian brown cheese brunost - apparently a bit like marmite (in that you either love it or hate it!)

Maillard reaction - Wikipedia, the free encyclopedia

from BBC Food

Mary Berry’s lasagne al forno

50g/2oz butter 50g/2oz plain flour 750ml/1¼ pints hot milk 2 tsp Dijon mustard 50g/2oz parmesan cheese, grated salt and pepper


Take a long slow look at the crust on this steak. What are you grilling this Labor Day? Pic and steak courtesy of @thinbluebbq - Grill marks are nice and all but a deeply browned (not burnt!) crust is full of delightful umami courtesy of a complete Maillard reaction. . . . #Grill #Grilling #Beef #BeefPorn #Steak #SteakPorn #Food #Foodie #FoodPhotography #Foodstagram #InstaFood #FoodPics #foodphotos #Foodgasm #Meat #MeatPorn #Paleo #GlutenFree #EEEEEATS #ForkYeah #ManFood #carnivore…

from Skillet

Brown Dumplings, Ravioli, and Gnocchi to Make Them Super Flavorful

Dumplings, ravioli, and gnocchi are all delicious, starchy jewels of wonder that don’t need a lot of futzing to make them sing, but there is one extra step I encourage you to take when preparing them, and that step is browning.If you are familiar with the Maillard Reaction, you know that browning add

How the Maillard Reaction Creates Crispy Chicken: Find out how chicken wings get…

You may want to sear the fat as well by holding the steak on its side. Searing just one side plus the fat on the edges is usually sufficient to develop the desired appearance and flavor, but you can sear both sides, too.

from The Kitchn

Food Science: Understanding the Maillard Reaction

Maillard reaction