EVERYDAY SCIENCE

Detailed explanation-1: -The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.

Detailed explanation-2: -The first thing you need for the Maillard reaction to take place is heat. A steak left to sit on the counter for a week at room temperature will certainly undergo some chemical changes, but the Maillard won’t be one of them.

Detailed explanation-3: -The Maillard reaction occurs when dry food is cooked at a high heat or for a long period of time. The reaction starts slowly at 250°F (121°C) and ramps up quickly as the meat fibers hit 350°F (177°C).

Detailed explanation-4: -Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures.

Detailed explanation-5: -The Maillard reaction is the interaction between amino acids-the building blocks of protein-and reducing sugars. It provides the browning of foods and imparts mouthwatering toasty flavors in dishes.