Cooking method that is applied to all kinds of food, from meat , to an onion to a sauce, sugar or bread.
The basic principle of browning a food is the chemical reaction produced by carbohydrates (sugars) and amino acids subjected to heat, leading to a change in color and flavor, is what is known as the Maillard reaction or browning reaction, the subject of that we will discuss shortly.
Depending on the composition of the food, it will brown more or less. This cooking method also affects the temperature and the medium used for cooking, whether it is done on a griddle, grill, oven or other dry heat transfer medium . As we know, each cooking medium and material provides a degree of heat to the food that will result in a more or less rapid, intense browning.
Food browns on its surface, the chemical reaction of browning occurs where the heat is more intense, generally from 160ºC onwards, when dehydration of said surface occurs. So when we cook in a humid environment, the food hardly acquires color.
To brown a food, we usually use a little fat as a lubricating medium that provides flavor and juiciness, such as olive oil or butter . You can also brown foods without adding fat, generally when they are foods that already have it in their composition and exude.
There are other cooking methods in which the browning reaction is present, such as gratin , frying (which although it is in a liquid medium, it is fatty and is considered a dry cooking method because it sucks the water from the food, dehydrates it), or is the start of other cooking methods like braising .