Ever thought about how pretzels and salt sticks get their nice brown color?
The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their charachteristics to a variety of foods. In this post I will focus on the factors that influence how fast the Maillard reaction proceeds. And more specifically I’ll give examples on how the Maillard reaction can be speeded up. This is not about fast food, nor is it about saving time. It’s more about controlling the browning reaction by speeding it up or slowing it down in order to get a desired end result.
The Maillard reaction is, to put it simple, a reaction between an amino acid and a sugar (there’s more on the chemistry at the end of the post). To speed it up you can do one or more of the following: