Heat
The Maillard Reaction
The science of browning
The chemical reaction between proteins and sugars at high heat that turns a steak's crust deep mahogany and makes roasted onions taste sweet and complex.
Why It Matters
Browning is flavor being created, not just color. A dry surface, a hot pan and the patience not to move the food are worth more than any single ingredient you could add.
How to do it
- 1
Ensure the food surface is completely dry.
- 2
Preheat your pan until it is very hot.
- 3
Add a thin layer of cooking oil.
- 4
Place food in the pan without crowding it.
- 5
Sear until a deep brown crust develops at 300 to 450 degrees Fahrenheit.
Common mistakes
- ✕
Adding wet food prevents browning, so pat proteins dry with paper towels.
- ✕
Crowding the pan steams the food, so sear in small batches instead.
- ✕
Low heat causes grey meat, so increase the burner setting for better color.
