Description
Rapid high-heat surface dehydration and protein denaturation that triggers Maillard reactions and caramelization.
Technical
At 140-165°C, reducing sugars react with amino acids (Maillard), producing melanoidins and volatile aromatics like pyrazines. Above 180°C, caramelization of surface sugars occurs. Myoglobin denatures at 60°C, turning proteins opaque.
Culinary Significance
Creates flavor complexity through 500+ new compounds while sealing juices via coagulated protein matrix. The crust provides textural contrast and visual appeal.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
250°C optimal
230°C to 290°C range
Must exceed water's boiling point to prevent steaming
Time
90 seconds per side
30 seconds per side – 3 minutes per side
Varies by thickness (1.5cm steak standard)
Equipment