[Answer] What does a Maillard reaction refer to?

Step 1 : Introduction to the question "What does a Maillard reaction refer to?"

...1. Browning food while cooking 2. Feeding ducks with bread 3. Adding salt to pasta water 4. Using non-stick pans

Step 2 : Answer to the question "What does a Maillard reaction refer to?"

Browning food while cooking - Culinary school students learn about the Maillard reaction, but it’s not limited to professional chefs. The Maillard reaction is what’s happening when a recipe calls for “browning” an ingredient. There are a few different levels of this color change. “Caramelization” occurs when the sugars present in vegetables (like onions or carrots) break down and turn brown, but also produce new and deliciously nutty, sweet flavors. “Maillardization” happens when proteins are present as well. On a chemical level, the Maillard reaction is the result of heat breaking down sugars and amino acids and producing new molecules. But all a home cook needs to know is the Maillard reaction produces the tasty, brown, crispy crust that appears when you cook meat.:

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