same foods cooked by “dry” methods —
grilling, baking, frying. This is a useful rule to
keep in mind. For example, one key to a rich-
tasting stew is to brown the meat, vegetables,
and flour quite well by frying them before
adding any liquid. On the other hand, if you
want to emphasize the intrinsic flavors of the
foods, avoid the high temperatures that create
the intense but less individualized browning
flavors.
Slow Browning in Moist Foods
There are exceptions to the rule that browning
reactions require temperatures above the boil.
Alkaline conditions, concentrated solutions of
carbohydrates and amino acids, and prolonged
cooking times can all generate Maillard colors
and aromas in moist foods. For example,
alkaline egg whites, rich in protein, with a
trace of glucose, but 90% water, will become
tan-colored when simmered for 12 hours. The