The Maillard Reaction


These are the brown compounds which occur between amino acids and sugars when heated.

These reactions require temperatures above 140°C (280°F) and produce massive flavour, cooking at lower temperatures will not produce the desired browning.

Some examples are the crust on bread, the charring of a steak, the conversion of sugar into caramel.

These are the brown compounds which occur between amino acids and sugars when heated.

These reactions require temperatures above 140°C (280°F) and produce massive flavour, cooking at lower temperatures will not produce the desired browning.

Some examples are the crust on bread, the charring of a steak, the conversion of sugar into caramel.

Try this Experiment:

Take a can of Sweetened Condensed Milk.

Drop it into a pot of boiling water and leave it to simmer for an hour and a half.

Turn the heat off and allow the pot to cool a little before handling the can.

Carefully open the can and you will see the sugars and milk solids in the condensed milk have been converted to Caramel sauce.

This is what the South Americans call Dulce de leche

Separate Colour from Cook
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