SEARING PAN PROFESSIONAL

In the high temperature range it all begins when a free sugar molecule and an amino acid react. This reaction only occurs in foods that contain sugar AND protein. The Maillard reaction begins slowly at 250☏ (121☌) and progresses rapidly once the temperature of meat fibers reaches 350☏ (177☌)-we generally sear at high temperatures to maximize the meat’s color and flavor development. What’s going on in seared meat is a more complex interaction of chemicals first observed and documented in the early 1900’s by the French scientist Louis-Camille Maillard, for whom it is named.

SEARING PAN PROFESSIONAL

The “Maillard Reaction” is often confused with caramelization (even by professional chefs), but the latter is a completely separate reaction dependent only on sugars. You’re likely very well aware of this reaction when searing meat, but don’t know the exact name for the process.

This extra step gives a brown color and develops the characteristic rich flavors and aromas that we associate with meat. Many experts have debunked the myth that searing meat seals in juices, but that isn’t why we sear. We have the thermal tips you need to understand what’s going on during this Maillard Reaction.

How exactly is the crust developed, and why is it so delicious? Many variables are in play during the searing process, the most important of which is high heat.

The crisp, salty outer edge pieces are so delicious, and the favorite part of the meat for some. Regardless of whether you’re cooking beef, pork, or chicken, many recipes require measures to create a beautiful brown crust on the exterior.

Searing pan