The Maillard reaction

Have you noticed that several of our recipes start by mentioning to sear and brown the meat in a hot pan? 

This coloration, called the Maillard reaction, occurs when proteins interact with the reducing sugars in meat during cooking to form new molecules with grilled aromas. This reaction helps to impart more flavors and a more tender texture.

HOW TO ENSURE SUCCESSFUL MALLIARD REACTION?

The Maillard reaction is not difficult to achieve, but a few easily avoidable pitfalls could hinder the mission. Here are the three main points to consider to successfully achieve said reaction every time:

THE HEAT

It is essential to heat your pan over high heat long enough before adding your meat. The Maillard reaction can occur at low temperatures, but for it to be optimal, you need to be at the top of the boiling temperature (100 °C). Once it is triggered, you can then slightly reduce the heat to avoid burning the protein, which would give it a bitter taste. This state, called pyrolysis, occurs from 180°C, which is when the Maillard reaction stops.

PATIENCE

You must give the Maillard reaction time to occur. Therefore, you must resist the temptation to constantly stir the meat while it cooks. Otherwise, its cells will tear more and release more juice. The meat will then be swimming in water and will start to boil. 

"It is, however, possible to check the cooking from time to time, but keep in mind that the food should color: the resulting meat will be nicely browned and will emit a delicious grilled aroma."  

THE QUANTITY 

If the pan is overloaded with meat, pieces will then be stacked, and the temperature necessary to trigger the Maillard reaction will not be reached. The meat will release its juices, and they will accumulate as there is not enough space to adequately come into contact with the hot surface, thus allowing for rapid evaporation.

If you don't have a large enough pan, just cook it in two stages: it will take a little longer, but definitely better than boiled meat.

IN ADDITION

"It is good to know that a marinade based on lemon juice or wine will make the Maillard reaction very difficult. Indeed, it is better to favor a marinade with a high pH (alkaline) that offers more favorable conditions."

If you follow all these tips well, once the meat is removed from the pan, you can also deglaze it with wine or broth to create a delicious sauce full of flavors.