Searing and browning
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Origin
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Description
Searing is intense direct-contact heat to trigger the Maillard reaction — the chemical transformation of amino acids and reducing sugars into hundreds of new flavour and aroma compounds plus deep brown colour. It is the same reaction that makes toast taste different from bread, that makes roasted coffee different from green beans. It is the single most important flavour-development technique in cooking, across every cuisine on earth, and getting it right or wrong is the difference between a steak that tastes like meat and a steak that tastes like it was made in a microwave.
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The Thread
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Flavour Context
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Pillars V — VII
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