Maillard browning

English Noun - The formation of brown pigments as part of the Maillard reaction. en On Food and Cooking: The Science and Lore of the Kitchen w:Harold McGee 2004 Scribner 978-0-684-80001-1 14 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. en eponyms