Serious Eats introduces us to a close look at a chemical process and its role in cooking. by Eric Schulze:
"Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust. If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience."
When thinking of ingredients, think of any recipe you have that you want to show complex flavors - meat, vegetables, bread. What you're after includes looks, aroma, and most definitely flavor.
Boiled down (but we're not even thinking of this food boiled) the Maillard reaction is the chemical reaction that occurs in the presence of heat between amino acids and reducing sugars that results in food browning thereby producing fresh aromas and flavours. And it can be done to vegetables, meats, bread - etc.
My wish here is to share the reason to use Maillard reaction to make my meals more tasty. There is an excellent description of Maillard reaction, along with a graphic, at BYJUS- it may be your cup of tea.
It takes the right amount of heat and time to produce those wonderful aromas (that may include seasonings, herbs, liquids) produced when food is sealed with flavors. I can tell you my family is very aware of the aroma of onions and/or garlic being "Maillarded" in my kitchen. Place them with steaks (pictured above) and the only questions I get are: "Are you taking mine off when it's (insert correct center desired)?"
Our meals include sensory perceptions with the eye and the nose before they get to the myriad of taste buds standing up with anticipation based on what is seen and smelled. Why not give them that beautiful aromatic browning that comes with the right amount of heat and time. Pay attention to actions and results - perhaps write them down on your recipe - when you get browning, aroma, and flavor just right.
A dear friend once told me cooking was a science. I found out recipes aren't, as I followed one she gve me and my results definitely were not the same as hers. It takes practice to learn the results you love when a recipe says to "brown," "sear," "cook," whether it is meat or vegetable or toasting different breads. Make notes on your recipe when it works - and make notes what didn't work. Spend your groceries wisely and get the best results for your time and attention.
No comments:
Post a Comment