What You Need to Know
The acidity in the marinade helps to break down the proteins in the meat, tenderizing it and adding flavor. The high heat and quick cooking time help to caramelize the surface of the meat, creating a flavorful crust. This process involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Steps
- 1.
Cape Malay Sosaties (South Africa): Infuses apricot and curry flavors through caramelization
- 2.
Pinchos Morunos (Spain): Creates smoky paprika crust on pork
- 3.
Yakitori Negima (Japan): Charred scallion aroma complements chicken
The Science
Primary Reaction
Maillard reaction