Previous definitions:
1.
Definition: The Maillard reaction is a culinary phenomenon that occurs when proteins in meat are heated to temperatures of 310°F or higher, causing them to turn brown.
Named for the French chemist Louis-Camille Maillard who discovered the process at the start of the 20th century, the Maillard reaction is similar to the process of caramelization, where carbohydrates like sugar turn brown when heated.
As defined by hectorag (guest)
on May 02, 2011
