What You Need to Know
The Maillard reaction, a chemical reaction between amino acids and reducing sugars, occurs when food is cooked at high temperatures (140°C - 180°C) for short times (10-30 minutes), resulting in a caramelized crust on ingredients. The use of aromatics such as lemongrass, galangal, and chilies, as well as fermented fish sauce, contributes to the umami flavor profile.
Steps
- 1.
Pad Thai (Central Thailand): High-heat stir-frying creates wok hei (breath of the wok)
- 2.
Som Tam (Isaan region): Pounding releases aromatic compounds from herbs
- 3.
Khao Soi (Northern Thailand): Dual-texture cooking achieves crispy and creamy elements
The Science
Primary Reaction
Maillard reaction