Maillard browning

noun

The formation of brown pigments as part of the Maillard reaction.

Maillard browning adds flavor and color to the food.

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意味（1）

The formation of brown pigments as part of the Maillard reaction.

Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.

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Maillard browning

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