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Damn good burgers!😋🍔
First time I’ve bought Private Selection burgers. They are outstanding.
4/5 minutes on my Griddler at 400 degrees and yum!
6 replies
= new reply since forum marked as read
= new reply since forum marked as read
What Exactly Is the Maillard Reaction?
https://www.allrecipes.com/article/what-is-maillard-reaction/
Discovered in the 1910s by a chemist named Louis-Camille Maillard, the Maillard reaction is more or less the browning of food. The Maillard reaction can be loosely explained as a chemical reaction between amino acids and a type of sugar called a "reducing sugar," located on the surface of food, in the presence of heat. Toasty bread, a delicious crust on a well-seared steak, and even beer are all examples of the Maillard reaction at work. Basically — anytime you see a golden-brown (and delicious) food item, you can generally assume that the Maillard reaction has taken place.
The Science of the Maillard Reaction
As is true for most any chemical reaction, a few specific details need to be in place for the Maillard reaction to occur. First, there needs to be heat; the Maillard reaction only occurs between 285 and 330 degrees F. Any higher, and the reaction would be considered caramelization instead of the Maillard reaction. Caramelization is another type of reaction that involves the chemical decomposition of sugars, such as when granulated sugar morphs into a caramel sauce or starch browns in potatoes. However, the Maillard reaction only occurs when specific sugars (those reducing sugars mentioned earlier), and amino acids are present. The types of sugars needed for the Maillard reaction to take place are "simple" sugars that attract amino acids; meanwhile, other more complex types of sugars, like starch or table sugar, consist of molecules that are too large to react in this way.
Some examples of reducing sugars are the molecules of fructose that are found in most fruits and glucose, a carbohydrate found in tons of plant and animal sources. Amino acids naturally occur in food and in our bodies — they are the building blocks of proteins. During the reaction, these reducing sugars and amino acids break down and reform over and over into thousands of different flavor compounds. And while most "browning" tastes similar, all food has a slightly different sugar and amino acid make-up, so you actually unlock unique flavor compounds from one food to another when it comes to browning.
Something to keep in mind is that in order to break into the culinary sweet spot of 285 to 330 degrees F (so that the Maillard reaction can occur), you'll need to overcome the moisture already present on the surface of a food — such as a pork chop straight from the refrigerator. This is why recipes often suggest that you pat foods dry — as dry as possible — before cooking. After all, water boils at a mere 212 degrees F, and you must arrive at a higher temperature for the Maillard reaction to occur, producing browning on the exterior of the food in a timely manner. (And if you want whatever you're cooking to retain a remotely appetizing texture, it's important that this reaction take place in a "timely manner." )
So whether or not you take the tactful step of patting away moisture from your food before throwing it into a pan, you will need the heat from, say, your cast iron skillet, to more completely dry the surface of whatever you're cooking. Taking measures to minimize moisture from the surface of a food beforehand simply makes the process a bit more effective, as any extra water will inhibit the start of the Maillard reaction. This is why you don't boil a steak when you hope to achieve delicious browning, but you do place it in a pan that's been warming over a high heat.
snip
https://www.allrecipes.com/article/what-is-maillard-reaction/
Discovered in the 1910s by a chemist named Louis-Camille Maillard, the Maillard reaction is more or less the browning of food. The Maillard reaction can be loosely explained as a chemical reaction between amino acids and a type of sugar called a "reducing sugar," located on the surface of food, in the presence of heat. Toasty bread, a delicious crust on a well-seared steak, and even beer are all examples of the Maillard reaction at work. Basically — anytime you see a golden-brown (and delicious) food item, you can generally assume that the Maillard reaction has taken place.
The Science of the Maillard Reaction
As is true for most any chemical reaction, a few specific details need to be in place for the Maillard reaction to occur. First, there needs to be heat; the Maillard reaction only occurs between 285 and 330 degrees F. Any higher, and the reaction would be considered caramelization instead of the Maillard reaction. Caramelization is another type of reaction that involves the chemical decomposition of sugars, such as when granulated sugar morphs into a caramel sauce or starch browns in potatoes. However, the Maillard reaction only occurs when specific sugars (those reducing sugars mentioned earlier), and amino acids are present. The types of sugars needed for the Maillard reaction to take place are "simple" sugars that attract amino acids; meanwhile, other more complex types of sugars, like starch or table sugar, consist of molecules that are too large to react in this way.
Some examples of reducing sugars are the molecules of fructose that are found in most fruits and glucose, a carbohydrate found in tons of plant and animal sources. Amino acids naturally occur in food and in our bodies — they are the building blocks of proteins. During the reaction, these reducing sugars and amino acids break down and reform over and over into thousands of different flavor compounds. And while most "browning" tastes similar, all food has a slightly different sugar and amino acid make-up, so you actually unlock unique flavor compounds from one food to another when it comes to browning.
Something to keep in mind is that in order to break into the culinary sweet spot of 285 to 330 degrees F (so that the Maillard reaction can occur), you'll need to overcome the moisture already present on the surface of a food — such as a pork chop straight from the refrigerator. This is why recipes often suggest that you pat foods dry — as dry as possible — before cooking. After all, water boils at a mere 212 degrees F, and you must arrive at a higher temperature for the Maillard reaction to occur, producing browning on the exterior of the food in a timely manner. (And if you want whatever you're cooking to retain a remotely appetizing texture, it's important that this reaction take place in a "timely manner." )
So whether or not you take the tactful step of patting away moisture from your food before throwing it into a pan, you will need the heat from, say, your cast iron skillet, to more completely dry the surface of whatever you're cooking. Taking measures to minimize moisture from the surface of a food beforehand simply makes the process a bit more effective, as any extra water will inhibit the start of the Maillard reaction. This is why you don't boil a steak when you hope to achieve delicious browning, but you do place it in a pan that's been warming over a high heat.
snip
What Makes Smash Burgers Better Than Regular Burgers
https://www.allrecipes.com/article/what-makes-smash-burgers-so-good/
https://www.allrecipes.com/article/what-makes-smash-burgers-so-good/
