メイラード反応
Flavours may be enhanced by the Maillard reaction, which combines sugars and amino acids at temperatures above . Meat roasted traditionally in a hot oven has a brown crust which is generally considered desirable, caused by the Maillard reaction. Meat can be cooked at a high temperature for a short time to brown just the surface, before or after being cooked at low temperature, thus obtaining the benefits of both methods.