Hi! My name is Adam

I would really like to see a video that discusses both the technical and practical differences between Maillard reaction browning and browning via caramelization, as they are two very different things which occur under different conditions, and it seems that the vast majority of people conflate the two.

Not sure if this is the appropriate forum for posting this request, so let me know if this should have been posted elsewhere.

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Comments

tshewman

Plenty of articles available, though I'm not familiar with any videos.

brian_martin2001

Here's something that goes over the Maillard reaction: https://www.chefsteps.com/activities/mastering-the-maillard-reaction

Adam_Churvis_104410

Brian, how does that address my question, which was about the technical and practical differences between Maillard reaction browning versus browning via caramelization? I am somewhat familiar with the technical aspects of both, but I would really like a more in-depth discussion than what I've been able to find, and the Chef Steps guys always do such a great job that I thought I'd ask.

Adam_Churvis_104410

There are plenty of articles that address both the technical and practical differences between Maillard reaction browning and browning via caramelization? That's absolutely fantastic news, and you have made my day! Can you point me to one or more of them? Google is my friend, I know, but in this case it's not the kind of friend that helps paint one's living room on a Saturday, and apparently that's the level of friend I must need because my Google-Fu has failed me. I sincerely appreciate your help!

brian_martin2001

Unfortunately for you, what you're looking for probably doesn't exist. However, you posted your request here on ChefSteps, one would think, because you wanted their slant on it. As I said, it doesn't address everything, however, it is their slant on the Maillard reaction. Frankly, I'd tend to doubt you'll ever see something like that. However, it does give you at least something so far as part of the topic you're looking for. There's plenty of stuff out there, information wise. However, if you're really just looking for someone to talk at you saying the technical differences between the two, it doesn't help you even in the slightest. That said, with the exception of @Todd_Shewman_38102's post, it's unlikely that there will be a post that really will address your question, except more of the same "one doesn't exist".

However, if you do go back and re-read my statement, I never actually said it did address your want. And you never actually asked a question, so I fail to see the point in your statement.

If you have a look at your original post, technically, the only response that actually would address your post would be to redirect you to a more appropriate forum topic, if this were not one.

tshewman

https://www.youtube.com/watch?v=7fjds-7r1lY or https://www.researchgate.net/publication/311342140_Maillard_Reaction_and_Caramelization_during_Hazelnut_Roasting_A_multiresponse_kinetic_study or http://www.sciencedirect.com/science/article/pii/S0308814616320088 or http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200268

Adam_Churvis_104410

Todd, you are my new Favorite Person! Thank you very much for this!