I was reading about the technical background of the maillard reaction, and one thing i noticed was that one example of a maillard reaction thats described everywhere is the brown crust on a steak, yet they also mention that the ideal temperature for maillard is around 140-170, above that you get more and more caramelization, but less maillard, cause the sugar needed to react gets turned into caramel
But i dont know about you, but trying to get good color on a steak is not possible in a 150 degree pan, i generally go to 200+, and while i havent measured it with everything, i assume most vegetables and such that i only shortly cook on high heat for color are also around that temp.
So we always talk about the maillard reaction being the magic drive behind the taste of our food, and i know that in many things it still is, like in slowly browned onions, or the reduction of a stock, but in many things that are used as prime examples of maillard, like the crust on a steak, or the crust of bread, or the browning when roasting veggies; there wouldnt be a lot of maillard to encounter right? It would be mostly caramelization if im correct
I feel like im missing a crucial detail with all this, so please correct me if im wrong
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