on any meat doesn’t just add flavor, it helps with texture, too. And the key to getting that browning is achieving the Maillard Reaction. To do that, you need heat. Let’s dive into this ...

Meat needs to be totally dry on the surface for the Maillard reaction to occur. If there's any moisture, it won't get hot enough. So, to get the best browning, pat the meat dry, and avoid over ...

During cooking, lipids in the meat undergo thermal degradation, and the Maillard reaction, a nonenzymatic browning reaction, breaks down protein and sugar.¹ Muscle physiology also plays a significant ...