Have you noticed that many of our recipes start by mentioning searing and browning the meat in a pan over high heat?
This browning, called the Maillard reaction, occurs when proteins interact with the reducing sugars of the meat during cooking to form new molecules with grilled aromas. This reaction adds more flavor and a more tender texture.
HOW TO ENSURE SUCCESSFUL MAILLARD REACTION?
The Maillard reaction is not difficult to achieve, but some easily avoidable pitfalls could hinder the mission. Here are the three main points to consider to successfully achieve the said reaction every time:
HEAT
It is essential to heat your pan on high heat long enough before adding your meat. The Maillard reaction can occur at low temperature, but for it to be optimal, it must 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, when the Maillard reaction stops.
PATIENCE
You must give the Maillard reaction time to occur. You must therefore 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 bathe in water and start to boil.
It is possible to check the cooking from time to time, but keep in mind that the food must brown: the resulting meat will be nicely browned and will give off a delicious grilled aroma.
THE QUANTITY
If the pan is overloaded with meat, pieces will be stacked and the temperature needed to trigger the Maillard reaction will not be reached. The meat will release its juice and it will accumulate as there is not enough space to properly contact the hot surface and thus allow rapid evaporation.
If you don't have a pan large enough, just cook in two batches: it will take a little longer, but definitely better than boiled meat.
AS A SUPPLEMENT
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) which 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.