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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Infrared radiation accelerates the Maillard reaction, producing faster browning and richer flavor.
Origin: Modernist cuisine practitioners (Contemporary) — Global
See full technique reference →The infrared photons increase molecular vibrational energy, raising local temperatures and promoting the condensation of reducing sugars with amino acids. This leads to a higher rate of formation of melanoidins and volatile flavor compounds such as pyrazines, furans, and aldehydes, while reducing the overall thermal exposure time.
Primary Reaction
Maillard reaction
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