Techniques
What is the Maillard reaction?
The short answer. The Maillard reaction is the browning that happens when proteins and sugars in food are heated above roughly 300 degrees Fahrenheit, creating savory flavor.
It is why seared steak, roast chicken skin and toasted bread taste so much richer than boiled or steamed food. It needs a dry surface and real heat.
Wet food stays near the boiling point of water until the surface dries, so it steams instead of browning. That is why recipes tell you to pat meat dry and not to crowd the pan.
Where it shows up in our recipes
Question
Is the Maillard reaction the same as caramelization?
No. Maillard involves proteins and sugars together. Caramelization is sugar browning on its own, at higher temperatures.