The Maillard Reaction

Who doesn’t like the aroma of delicious meals that comes from the food? Everyone would love the aroma of the meals produced by food. This can trigger people to become hungry and add appetite. 

But did you know, the aroma produced by these foods occurs because of the maillard reaction? Surprisingly, the aroma of the meals is because there is a Maillard reaction coming from the food. 

What is Maillard Reaction? 

The Maillard reaction occurs between amino acids and reducing sugars in the presence of heat that makes the food browning and releases aromas and flavors. The Maillard reaction does not only happen on the grill meats but also in any kind of meal such as bread, corn, potatoes and many more meals that have more protein. The more protein, the better aroma feasts from the meals. 

History of Maillard Reaction 

The Maillard Reaction is the result of the browning of food while forming new aromas and flavors. The name of Maillard’s reaction is named after French chemist, Louis Camille Maillard who first described it in 1912. 

The first time Maillard did the experiment, he did not think that the changed colour when heated is important for food, however, he thought that the colour changing is important for medicine and diabetes purposes until, in 1940, people realized the connection between browning reaction and flavor during the World War II by the researchers. 

How to get Maillard Reaction? 

The colourisation undergoing baking, roasting, and grilling are caused by the Maillard reaction. The Maillard reaction is important to decide the standard of good quality of foods to get the perfect browning colour in your food, you have to make sure that the temperature of the heat is not below 180C / 255F. If the temperature is above 180c / 355F, you will get the pyrolysis or commonly known as burning. So, please manage the temperature around 180C and pay attention to the food while cooking to prevent pyrolysis. 


The basic grill temperatures 

Low Heat (225 to 250 degrees) 

Best for brisket, ribs, pork shoulder, shoulder clod, whole pigs, lamb or goat. 

Medium Low Heat (275 to 300 degrees) 

Suitable for the indirect grilling. Good for ribs and pork shoulder 

Medium Low Heat (325 to 350 degrees) 

Suitable for the Direct Grilling, InDirect Grilling, Smoke-Roasting. Good for roasts, pork loin, poultry (whole birds), whole fish, large dense vegetables such as cabbage, onions, or cauliflower 

Medium-High Heat (375 to 400 degrees) 

Direct grilling, indirect grilling, smoke-roasting, plancha, and salt slab grilling. Use for chicken pieces, planked fish, large vegetables. 

High Heat (450 to 600 degrees) 

Direct grilling. Good for steak, chops, fish steaks, pizza, chicken breasts, small or high moisture vegetables or fruit. 

Incendiary (650 degrees and higher) 

Direct grilling and infrared grilling. Best for searing steaks and chops. 


Smoke Cabin

Smoke Cabin

Smoke Solution develops a set of efficient filtering system that can remove most of the airborne pollutants. There is an automatic motion sensor installed in each of the cabin and alternatively regulates the speed of the filtering system according to the movement inside the cabin. For their filters, Smoke Solution uses its own produced CO 2 neutral coconut charcoal. The harvest of the coconut shells is in a sustainable manner, without posing any harm to palm trees, animal habitats or the environment.

The ashtrays of the smoking cabins are fireproof and self-extinguishable. Lighted cigarette thrown into the ashtray will be extinguished and thus remove the risk of fire. Smoke cabins are modular and freestanding, they can be resized and relocated to fit in different locations, and follow the user patterns.



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