What You Need to Know
The Maillard reaction occurs between 140–165 °C, producing melanoidins, pyrazines, furans and other volatile flavor compounds. Charcoal combustion generates smoke that can elevate acrylamide levels if combustion is incomplete. Controlled airflow and heat flux are essential to prevent charring and maintain consistent doneness.
Steps
- 1.
Shashlik (Caucasus): Imparts smoky depth to marinated lamb skewers
- 2.
Jujeh Kabab (Persia): Creates crispy-yet-juicy saffron chicken
- 3.
Khorovats (Armenia): Develops caramelized crust on pork ribs
The Science
Primary Reaction
Maillard browning