Caramelisation vs Maillard: The Critical Distinction
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Origin
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Description
Caramelisation and the Maillard reaction both produce brown colours and complex flavours through heat, but they are chemically distinct processes with different requirements, different products, and different optimal conditions. Conflating them produces recipes with imprecise instructions and results that vary unpredictably.
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The Thread
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Flavour Context
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Pillars V — VII
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