While there are a number of important “effects” in this world, Doppler or domino for example, Food Republic would like to share our favorite with you. It’s the Maillard Effect, straight from France, and it’s responsible for how delicious your steak-frites are.
When foods are heated, their flavors change. Some, like beef and potatoes, form a crisp, caramelized outer coating when directly exposed to high heat. The Maillard Effect is the complex scientific process of how the tastes of certain foods develop in a way that most people find highly pleasing. Mmm, caramelization.
Use today’s Word of the Day: Grilling Basics: The Perfect Sear