What You Need to Know
The Maillard reaction occurs on flour-coated meat surfaces at 140-165°C, while amylose/amylopectin starch granules later gelatinize in liquid at 60-80°C, forming a colloidal matrix.
Creates fond for deglazing and ensures even sauce viscosity without lumps.
Key Parameters
Temperature
160°C
140°C - 180°C
Time
3 min
2 min - 5 min
Equipment
Cast iron/carbon steel pan (high thermal mass)Stainless steel whisk (for deglazing)
Steps
- 1.
Boeuf Bourguignon (France): Builds sauce body while integrating meat flavors
- 2.
Chicken fricassee (France): Creates velouté-like consistency
The Science
Primary Reaction
Maillard Reaction