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Meaning of Maillard browning | Babel Free

Noun CEFR B2

Definitions

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

uncountable

Examples

“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.”

CEFR level

B2
Upper Intermediate
This word is part of the CEFR B2 vocabulary — upper intermediate level.
See all B2 English words →

See also

Maillard reaction maille maillechort mailler Maillet maillot

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