Description
Direct flame application induces Maillard reactions and pyrolysis for smoky depth.
Technical
High-heat charring (200-300°C) causes caramelization of sugars and partial combustion of cellulose, producing furans and phenolic compounds like guaiacol.
Culinary Significance
Imparts intense smokiness without liquid smoke additives while tenderizing fibrous textures.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
250°C optimal
200°C to 300°C range
Time
45s
30s – 2m
Equipment
Open flame sourceMetal skewers/tongsWire mesh grill