What Is the Maillard Reaction? - Instant Egghead #44

A chemical reaction discovered by French chemist Louis Camille Maillard (1878-1936) is responsible for the delicious flavors present in everything from baked bread to steak. Scientific American's Michael Moyer gives us a bite-size explanation.

More to explore:

Why Does Food Taste Delicious

Case for (Very) Early Cooking Heats Up [Preview]

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[easybullet]

he didnt actually explain what the Maillard reacton is !!!

[whalecat]

"It makes stuff turn golden brown and it's delicious" -tasty chef

[HenryZhoupokemon]

If you hate all boiling meet you’ve never had dumplings before

[omiolo]

Maillard reaction. My flavor loving favorite reaction.

[Lemonz]

Originally "empty calories" were what humans needed. It helped us get rid of large energy consuming intestines and grow a large energy consuming brain instead. :) So no, it might not be as healthy, but it's easier to digest, usually safer for the average person and tastier. :D

[naeemshabbirrachyal]

If you are on computer, keep on holding spacebar and it sound so funny!

[SamArruda]

Olá, eu sou Sam Arruda, estudante de química.
Gente que incrível, e eu observando canais falando sobre cerveja e esta reação sem usar o minimo de conteúdo técnico como este. E quando falam eles, acabam se enganando.
Mais uma vez, obrigado pelo vídeo!

[susiqualls]

tomato to cut in the dark, wonderfully funny, especially for a food scientist!

[justenhansen]

If the Maillard reaction requires a sugar and an amino acid, why do we usually coat things with fat to make it brown? (like butter or oil)

[UWBadgers]

It's flavors (taste+aroma) that are enhanced.

[yogayantra]

why not explain the DENATURATION (which is irreversible) of proteins? Why not mention acrylamides that are carcinogenic? If you want information, read what Dr Jean Seignalet explained about the Maillard reaction

[stephkou]

Scientific American uses ºF and not ºC.
...No further comment necessary.

[natanyahowry]

The video said that 212°F isn't enough, but never said what temperatures need to be reached. :(

[minlee]

If there's no sugar in steak, how can it undergo Maillard reaction??

[JoJoR]

Did you know you could do this at low heat if you bast it in butter?

[flip]

But advanced glycated endproducts so choose flavor over health

[doms]

Can someone explain something to me?
For the maillard reaction it needs sugars and amino acids. But steak has no sugar, so how does that work?

[TylenolAssLeak]

Nutrient loss in meat doesn't pose a problem for the human body.

[neuralengine]

Why meat undergo Maillard Reaction? It has no sugars.

[Richard-ckjl]

pretty sure maillard reaction still takes place when boiling meat in water, just at a slower pace.