What You Need to Know
The Maillard reaction initiates around 140–165 °C, producing melanoidins, pyrazines, and other aromatic heterocycles that give the characteristic brown crust. Caramelization of surface sugars begins near 160–170 °C, adding sweet, toasty notes. Rapid searing at 250–300 °C also causes protein denaturation and collagen gelatinization, creating a tender interior with crisp edges.
Steps
- 1.
Yakitori (Japan): Provides direct high-heat charring for skewered meats
- 2.
Okonomiyaki (Japan): Offers controlled heat for grilling savory pancakes
- 3.
Teppanyaki (Japan): Serves as portable cooking surface for various ingredients
The Science
Primary Reaction
Maillard reaction and caramelization