How to Use the Maillard Reaction to Cook Perfectly Seared Food

You've likely seen or heard the term before, maybe in a recipe or on a food show—achieving the "Maillard reaction" sounds sophisticated or even difficult, but what does it really mean? You encounter the Maillard reaction in cooking whether you realize it or not. It's easy to recognize the delicious smell of a steak hitting the grill or fresh toast popping up from the toaster, but did you know that you have the Maillard reaction to thank for that? Learn what the Maillard reaction is, why it's important, and how to best achieve it in your own cooking at home.

What Is the Maillard Reaction?

The Maillard reaction is a chemical reaction named for the French scientist who discovered it in the early 20th century, Louise Camille Maillard. The reaction occurs between amino acids and reducing sugars in food when exposed to heat—specifically at about 285 degrees Fahrenheit. The Maillard reaction is responsible for the delicious transformation that takes place in a number of foods, such as steak, bread, and even coffee and beer, when they are cooked, roasted, baked, or toasted.

During the Maillard reaction, amino acids (which are the building blocks of proteins) and reducing sugars (like glucose or fructose) undergo a series of chemical reactions. This process produces a number of flavorful compounds, including new aroma molecules, melanoidins (which contribute to brown coloration), and hundreds of other flavor compounds that give certain foods their characteristic taste and smell.

It's Not the Same as Caramelization

"It's often confused with caramelization," says J. Kenji Lopez-Alt, food writer and author of the Food Lab: Better Home Cooking Through Science. "But in fact, the two reactions are distinct. Caramelization occurs when sugars are heated, while the Maillard reaction occurs when sugars and proteins are heated." 

Foods That Get the Maillard Reaction

Lopez-Alt notes you're most likely to see the Maillard reaction when searing or roasting meat, as meat contains natural sugars. Other examples are surprising to many: when baking bread, when making a piece of toast, or even when roasting coffee beans.

Why the Maillard Reaction Is Important in Cooking and Food Preparation

The Maillard reaction is a process that engages three important senses when cooking: smell, sight, and of course, taste. It's a complex reaction, one that still presents a lot of questions to cooks and food scientists alike. 

Flavor

The exact set of reactions that occurs when Maillard browning takes place has not been fully mapped out or understood, says Lopez-Alt. We do understand that it is delicious. “Not only does it increase the savoriness of foods, but it also adds complexity and a depth of flavor not present in raw foods or foods cooked at too low a temperature. That's why your steak tastes so much meatier when it's properly browned, and that's why, for most people, the outer crust of the meat is the tastiest part." 

Looks

Not only does the Maillard reaction influence the taste of foods, but it also impacts their appearance. Consider a perfectly grilled steak with a beautiful browned surface and dark grill marks compared to a steak that has been poached in water at a low simmer. While both are fully cooked and safe to eat, the more delicious choice is pretty clear based on appearance alone. 

Not Every Food Needs It

As important as the Maillard reaction is, not every dish requires the Maillard reaction and cooking at a high temperature to be delicious. Boiling, steaming, or poaching certain foods produces a finished dish that is preferable (or at least just as delicious) in many cases: steamed fish and vegetables or poached chicken, for example. 

4 Tips for Getting Optimal Maillard Browning in Your Cooking

If you're an avid home cook, you've likely achieved the Maillard reaction successfully many times—without even realizing it had a name! Follow these tips to ensure great browning and flavor every time: 

• Preheat your cooking surface: Whether it's a skillet, flat top, or grill, make sure it's preheated to a high temperature before adding your food. This allows for quick and even heat transfer, promoting the Maillard reaction and all of those delicious smells that come with it!
• Use dry heat: Dry heat methods like roasting, grilling, broiling, or sautéing (as opposed to steaming or poaching) are ideal for promoting the Maillard reaction. Moisture on the surface of food can inhibit browning, so patting your ingredients dry with paper towels before cooking is critical.
• Don't overcrowd the pan: Overcrowding a pan can lead to steaming rather than browning, so give the ingredients plenty of space to breathe. Cook in batches if necessary to ensure even browning.
• Choose ingredients wisely: Foods rich in proteins and sugars are most likely to undergo the Maillard reaction. So meats, poultry, seafood, bread, and certain vegetables such as onions, carrots, and mushrooms are perfect candidates.