The Maillard reaction is a chemical reaction responsible for the caramelization of food when there is a high temperature. It is responsible for forming the crusts in steaks, the crispy skin of rotisserie chicken, the crust of the bread, the caramel and dulce de leche, the coffee roast, among others; all of this without the food tasting like burning. It is a proven technique used to enhance the taste of food and preparations.
You can use this technique when frying a steak. First, use a scorching skillet and let the steak fry on one side without touch until it is golden brown. Then turn and repeat the process. If it is a thicker steak, finish in the oven to the point you want — the same thing for chicken.
If you are going to make stewed meat, fry the meat pieces gradually, let them brown on all sides and then add water or broth. So, when you finish your stew, it will have a more intense and full-bodied flavor.
Do you know why “gourmet” coffees are usually “lighter” on the palate? Because they are roasted for less time to keep the flavor of the beans. The more roasted the coffee, the more bitter it will be, thus hiding negative aspects of the coffee beans.
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