You’ve probably heard of the “Maillard reaction.” Even if you haven’t heard of it, your food has definitely been affected by it. It’s the chemical reaction between amino acids and sugars that gives browned foods their characteristic color and flavor — think of the toasty, golden-brown crust of a crunchy baguette. While the Maillard reaction generally delivers a desired, flavor-enhancing effect, in certain instances, chefs want to avoid it — in order to preserve the purest flavor of their ingredients.
In a new video, ICE Creative Director Michael Laiskonis explains how he uses vacuum cookers to prevent the Maillard reaction when making creative confections like bright, full-flavored raspberry caramels in ICE’s Chocolate Lab.
Sweet tooth piqued? Ready to study the pastry arts with Chef Michael? Click here for information on ICE’s Pastry & Baking Arts program.