What You Need to Know
Involves successive Maillard reactions between amino acids from meat/vegetables and reducing sugars, with lycopene from tomato paste acting as both colorant and flavor precursor. Key compounds include glutamates from protein breakdown and furans from sugar caramelization.
Forms the flavor foundation for rich meat sauces and stews, providing both color and layered savoriness that can't be achieved with raw ingredients.
Key Parameters
Temperature
130°C
110°C - 160°C
Time
45 minutes
30 minutes - 2 hours
Equipment
Heavy-bottomed pan (copper or cast iron preferred)Wooden flat-edged spatulaLow-smoke point oil (olive oil)
Steps
- 1.
Ragù alla Toscana (Florence): Creates flavor base for slow-cooked game meats
- 2.
Ribolitta base (Siena): Provides depth to bread-thickened soup
The Science
Primary Reaction
Non-enzymatic browning