Questions tagged [maillard]
26 questions
2
votes
2 answers
Is bolognese better cooked with the meats being seared or just simply sweat without being seared?
Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give extra flavors.
I have watched several youtube…
Pherdindy
- 263
- 4
- 10
2
votes
2 answers
Can you do the Maillard reaction in bulk, and store the result for later use?
The Maillard reaction is crucial to much cookery, in particular the browning of meat prior to cooking stews such as beef bourguignon. This reaction is described science of cooking:
The Maillard reaction is a chemical reaction between an amino acid…
User65535
- 585
- 1
- 10
1
vote
0 answers
Black Garlic Maillard vs caramelization
Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time.
"Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 to 77 °C…
Mo1
- 190
- 5
1
vote
2 answers
Cooking meat/fish without Maillard reaction(a.k.a. browning)
Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates frying and/or browning. Most recipes of stewed…
Gherman
- 263
- 1
- 3
- 11
1
vote
1 answer
Starting the Maillard reaction on ribs without a torch or gas stove
Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I realized a problem:
When I've made sous vide ribs…
Pridkett
- 179
- 1
- 4
1
vote
3 answers
Why do recipies require cooking meat with other ingredients? because of Maillard Reaction?
I saw a lot of recipes asking for cooking meat with other ingredients such as onions. I thought the reason behind it was that the amino acid in the meat can work with sugar in other ingredients to facilitate Maillard reaction.
Is that correct? or…
vincentlin
- 111
- 2
1
vote
1 answer
What reactions require oxygen to impart flavour?
For most cooking, I like to keep the lid on the pot as much as possible, except if the technique requires otherwise (e.g. reducing a sauce). From what I can tell, most flavour comes from Mailliard reactions, which do not require oxygen.
Are there…
Sanchises
- 241
- 2
- 8
1
vote
2 answers
Does dairy-based marinade increase the amount of browning (Maillard reaction) in meats?
On Food and Cooking mentions that the Maillard reaction begins with a carbohydrate molecules and amino-acids. Dairy products are rich in carbohydrates and meats are rich in amino acids.
I wonder whether soaking meat in a dairy-based marinade (sour…
Kentzo
- 371
- 1
- 2
- 9
0
votes
1 answer
Cooking protein marinated in yogurt
I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it anyway. I think the yogurt gave it nice caramelization or whatever the black spots were. My…
Veron
- 1
0
votes
1 answer
Can I ferment black bananas like black garlic?
Can the black garlic process 70°C, 85% humidity, 30+ days, apply to bananas? Will alkaline PH help?
paul jones
- 1
- 1
0
votes
2 answers
Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?
I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to try this with steamed sweet potatoes.
In both links, the food is submerged in the…
Khashir
- 139
- 4