Chemistry Behind Food Browning

Take-Away Message

While water usually cannot reach temperatures above 212°F (100°C), depending on the altitude, both caramelization and Maillard reactions require temperatures way above the threshold. In other words, you cannot achieve browning of food in water (except when you make a stew under low heat for 8 to 12 hours). It is also important to be aware that food is likely to burn when exposed to high heat. Therefore, put the lid on and turn the flame down to low when browning (except when searing) to allow a gradual rise in the temperature of the food. Patience is the key to browning!

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