What You Need to Know
During roasting, dry heat at 200–250 °C triggers the Maillard reaction between proteins and reducing sugars, peaking at 140–165 °C, while caramelization of sugars occurs at 160–180 °C. Grilling applies direct flame or high‑heat surfaces (~230 °C) to sear the exterior, producing Maillard browning while maintaining moisture inside. Braising cooks at 90–95 °C, allowing collagen to hydrolyze into gelatin, with acidic liquids (pH ≈ 4.5–5.5) promoting protein denaturation and flavor infusion.
The Science
Primary Reaction
Maillard reaction, caramelization, collagen gelatinization