I FINALLY understand the Maillard reaction

The video explores the Myard reaction, a complex series of reactions responsible for the golden-brown color and rich flavors in cooked foods. It explains how reducing sugars and amino acids interact to create a variety of compounds, some of which contribute to browning and flavor. The video also discusses other reactions like caramelization and dextranization, and how they differ from the Myard reaction. Key factors influencing the Myard reaction include heat, moisture, and pH levels. Practical tips are provided to enhance the reaction, such as drying surfaces, adjusting pH, and using specific ingredients.

What new insight or understanding did you gain from this video?