Hundreds or even thousands of new flavor compounds are formed through this process. The browning in meat is a breakdown in the amino acids found in muscle protein, which causes a chemical reaction that adds to the flavors and aromas being released into the air, and the food.
This is a chemical reaction that occurs when the amino acids in the gluten strands start to change, break down, and combine with oxygen. This browning process in meat is the same chemical change which causes the crust of bread to brown when it reaches certain temperatures, as well as the effect of browning toast. This reaction was named after the French chemist who originally described the phenomenon in 1912.Įach type of food that is seared will have its own distinct set of flavors that are compounded during the process of the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives flavor, aroma, and pigment to foods-particularly meats-that are browned over high heat. Plus, perhaps you can impress your friends with your knowledge of meat and what’s going on during the cooking process?īut they will be impressed with the delicious food that you cook for them! The Science Behind Searing – The Maillard Reaction There are a few things you will need to know, which can help you better understand the science behind what you are doing.Īlthough this may seem a bit on the boring side, you’ll be thankful for it later. Once you have learned the basics of searing, it’s a technique that you will never forget. The browning of meat prior to braising or boiling may take a bit more time, but there is no question that a proper browning will help to turn a humdrum meal into an exquisite one. What is truly happening during browning is that you are taking a piece of meat that is average tasting, and placing it under the right conditions for it to create a myriad of flavor combinations. While Grandma was right about the fact that the meat tasted better when prepared this way, she was just a little confused as to the science of why. It’s simply about unlocking the trapped flavor molecules, and unleashing them onto your taste buds.Īlthough your grandmother might have told you that searing the meat would “seal in” the juices, this is not actually the case.
Searing is a rather simple step in cooking that really only adds just a few minutes on to your meal preparation, and can change your meals from “okay” to “Oh, Wow!” by using nothing more than the flavors that are already present in the meat. Searing is something that probably does not get enough attention, considering how radically the process can change the flavor of the meat that you are eating.
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