The science of browning
- Barney Desmazery
Published: August 22, 2024 at 9:35 AM
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Cooking is science – master that and you’ll never get a dish wrong
Whether you're toasting bread or searing a steak, the crisping and colourisation that occurs is known as the Maillard reaction. Just like making caramel from raw sugar, the Maillard reaction is the amnio acids and natural sugars in the food caramelising on contact with heat over 140C. This reaction produces brown pigments, known as melanoidins, but most importantly, it intensifies and gives a more complex flavour to food. That's why we love toasted nuts, roasted coffee beans, crisp pastry and barbecues, and make gravy from all the sticky bits in a roasting tray. Often, we skip past the browning stage when we're in a rush, but it's worth taking the time to get the best out of your ingredients – just be careful not to burn them!
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Points to remember
• Moisture is the enemy of browning, so whatever you’re cooking, make sure it’s as dry as it can be
• Never overcrowd a pan that you want to brown food in – as food browns, it releases moisture, but if a pan is overcrowded, that moisture becomes trapped and, as we’ve stated in point one, moisture prevents browning
• Fats like oil and butter can help foods brown, as fat is a good conductor of heat and also creates a moisture barrier
• Browning myth-buster: it’s sometimes said that browning meat seals in the juices, but this is not true. However, beautifully browned meat will have lots of flavour
• Browned, not burnt: browned or charred is flavour, but burnt is bitter and not good to eat, so when browning over a very high direct heat like a barbecue, don’t take it too far
Browning meat recipes
Next level beef bourguignon
Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends.
Beef ragout
Add a modern-day twist to a classic bolognese with this exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish.
Chinese-style braised beef one pot
Serve this when you're entertaining a few friends or fancy a warming beef stew with vibrant flavours.
Slow-cooker beef stew
Cook braising steak in the slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite.
One-pot beef stifado
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Make this delicately spiced stew ahead of time so you can quickly put it together for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew also intensify when prepared ahead.
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