The Role of the Maillard Reaction in Food Preparation and Flavor
When you cook, the Maillard reaction works its magic, producing delicious, complex flavors and enhancing food’s appearance. This chemical reaction occurs when sugars and amino acids combine under heat, creating new compounds that are full of flavor. Understanding the reaction's role is crucial for anyone aiming to master cooking, and high-quality equipment is essential to accurately study and control this phenomenon in culinary labs.