Maillard browning

noun

noun

The formation of brown pigments as part of the Maillard reaction.

Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.2004, Harold McGee, chapter 14, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

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