Quote:
Originally Posted by Bill Douglas
I learnt a word that is new to me from a restaurateur.
I was telling him about a BBQ I did and decided late to cook some pork belly slices. I said I gave them death on the Weber but didn't quite burn them. One of the guys, Henry who is Samoan - so knows about food LOL said they may have been the best pork he's eaten. And I thought so too.
Enzo laughed said google Maliard, and said you may have got it just right. The Maillard reaction.
Sort of like caramalising garlic onion etc.
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Maillard (two Ls) is key to flavor in lots of food, meat, baking, etc...
When a recipe says to brown meat, it's all about maillard. When folks like the brown ends of roast or brisket or BBQ, that's all about the
maillard.
If you bake a cake or bread, the brown crust is maillard.
And yes browned/sauteed/caramelized onions or the browned bits of hash browns are all maillard.
And maillard makes food better.