Description
Three common thermal cooking techniques that use dry heat to denature proteins, gelatinize starches, and produce Maillard browning.
Technical
Grilling applies direct radiant heat from below or above, reaching surface temperatures >200 °C, which initiates Maillard browning between 140–165 °C and caramelization above 170 °C. Roasting employs dry oven heat (180–220 °C) to gradually denature proteins and gelatinize starches over 20–60 min, while sautéing cooks food in a small amount of fat at 160–190 °C, promoting rapid Maillard reactions while preserving moisture.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
smokycharredsavorycaramelizedtoastednutty
Origin & History
Civilization
Roman, Chinese, French