{
  "key": "Maillard",
  "value": "The Maillard reaction is the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour and colour — think of the crust on seared steak, golden roast potatoes, toasted bread, or the skin of a roast chicken. It kicks in properly at around 140–165°C, which is why it needs dry heat: as long as the surface of the food is wet it stays close to 100°C and will steam rather than brown. For the best results, pat meat dry before searing, don’t overcrowd the pan, and be patient — leave the food undisturbed so the surface gets hot enough to brown deeply. It is not the same as caramelisation, which involves only sugars, though the two often happen together."
}