maillard

Colin maillard, vulgarly called blind man's buff, was, some time ago, a favourite play amongst the Parisian ladies: now hide and seek will be brought into fashion, I suppose, by the fair Annabella.

Belinda 1801

But darkening the exterior generates deep rich flavors from a chemical reaction called the maillard effect and caramelization of sugars.

Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010

But darkening the exterior generates deep rich flavors from a chemical reaction called the maillard effect and caramelization of sugars.

Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010

But darkening the exterior generates deep rich flavors from a chemical reaction called the maillard effect and caramelization of sugars.

Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010

The maillard browning reaction is what happens when a group of amino acids, proteins or peptides react with glycosidic hydroxyl sugars (both present in the food) under heat, resulting in a brown pigmentation and a great many changes in flavor.

Tigers & Strawberries » What a Crock! 2005

Contrary to popular belief, this step does not “seal in the juices,” but rather, makes a nice brown crust, which produces a huge complex of flavors through a process called “maillard browning,” which is distinct from caramelization, which is the simple browning of sugar.

Tigers & Strawberries » What a Crock! 2005

He stood for a time and watched with much amusement a game of blind-man's-buff -- _colin-maillard_ the little beggars called it, but if the name was different, the play was the same that Paul had known in his own boyhood at Verdayne Place.

High Noon A New Sequel to 'Three Weeks' by Elinor Glyn Anonymous

_Colin maillard_, vulgarly called _blind man's buff_, was, some time ago, a favourite play amongst the Parisian ladies: now _hide and seek_ will be brought into fashion, I suppose, by the fair

Tales and Novels — Volume 03 Maria Edgeworth 1808

"Nothing to do with sugars - of which there are none left in roasted coffee, certainly not simple sugars which react away through maillard, caramlisation and strecker degradation reactions."

jimseven 2010

The simple sugars, as would be perceived as having a strong sweetness, are very reactive during roasting - through maillard, strecker and caramelisation.

jimseven 2010