Named after the scientist Louis-Camille Maillard, this chemical reaction is what’s responsible for so much of the deliciousness in this dish (and any other dish that gets brown under heat; brown is the color of caremilization and flavor). Under high heat, sugars and amino acids break down and create new chemical compounds that are incredibly complex and incredibly delicious, which is why a roast carrot or onion becomes so much sweeter when it’s been roasted.
Learn more about Gastrokid in the Gastrokid Cookbook, published by Wiley. Order your copy now.
