Knights of the Maillard Table - Let us Unite

[Talal]

Gents,

It seems this idea has peaked some interest.. Also CXG 231 and YetiDave inspired me to push forward!

There are some of us that enjoy cooking, whilest there are others that have venturd into the Abyss...

The maillard reaction, the holiest of grails, little do the majority of mortals know that searing does not "lock in juices" but creates a complex reaction! It is a form of none enzymatic browning that creates a wonderful flavour depending on the item bieng "maillarded" so to speak. The maillard is an integral part of my life, without it would cease to exist or function even.!! I tear at the thought of having not discovered it years ago..

An example:

for those of you are not in the know how heres a quick 3 minute video that is a crash course on the topic, its great as it describes the different flavours you can unlock from browning different foods (nutty, sweet, etc):

SO gents ... without further due, I openly invite all of you mess hall followers to this honorable club. You simply require, a short paragraph showing your love to the maillard as well as a picture of a beautifully browned example from your kitchen! Then place it in your signature as i have done.

Wear your signature Loud and proud! I recommend you choose a name (loosely based on an old English knights name) to put into the signature for some good fun!

Unfortunately CXG231, your recommendation was too comical i had to steal it!

However in return i dub thee.. SIR Searus Dysconyus ...



To the KNIGHTS!!!!

for some reason my signature isnt working but it should read what it says below

Sir BrownAlot - Guardian - Knights of the Maillard Table

 

[cxg231]

OH WOW! Brilliant! I'm in! Thank you for my ridiculously awesome Knight title - which I promptly and proudly added to my signature!

A little back story - I first discovered the wonders of the Maillard reaction in college when a roommate brought home a cast iron pan and proceeded to set off the smoke alarm. I can't even recall what he was cooking, but the result was delicious and thus a life long love affair with aggressively seared meat and other foodstuffs began!

Here are a few of my efforts:

Grilled cheese:

Grilled cheddar cheese on sourdough by cxg231, on Flickr

More grilled cheese:

Dirty, Filthy Goodness by cxg231, on Flickr

Salmon:

DSC03337 by cxg231, on Flickr

And the burger that helped to start it all...

SMASHBURGER by cxg231, on Flickr

LONG LIVE THE KNIGHTS OF THE MAILLARD TABLE!

Tho to be fair, if I keep eating like this...maybe not so long lived, but a very tasty journey indeed!

 

[_JP_]

"Of the three men I admire most,
I admire the one who makes toast.

Yes, toast..."

 

[Talal]

"Of the three men I admire most,
I admire the one who makes toast.

Yes, toast..."

Vegetarians can maillard too!

 

[YetiDave]

Hark! What lies there upon my table?
It seems an object from song or fable,
A hunk of meat, cut from part of a cow,
With mooing and chewing far beyond it now,
It appears to me to be encrusted in gold,
And its smell nor taste shall ever get old,
My tastebuds alive, my heart a-pounding,
I pledge my life to maillard browning





...and I appear to have never taken a picture of a steak that I've cooked, damn... Pics to follow

 

[Talal]

Hark! What lies there upon my table?
It seems an object from song or fable,
A hunk of meat, cut from part of a cow,
With mooing and chewing far beyond it now,
It appears to me to be encrusted in gold,
And its smell nor taste shall ever get old,
My tastebuds alive, my heart a-pounding,
I pledge my life to maillard browning





...and I appear to have never taken a picture of a steak that I've cooked, damn... Pics to follow

HA HA HA DAve!!! what a perfect way to start my day!!

Ingenious !! ... Welcome aboard Sir

 

[Greg1911]

Cannest one joineth with pancakes?



How about Pollo al Mattone?

 

[YetiDave]

Looks damned fine to me, Greg

 

[barrycv]

I'm certainly a Maillard fan. Although I've been having some minor issues w/ it fairly recently. Basically, when to sear? I'm talking larger cuts of meat that will also be baked to finish cooking. Sear first, then bake? This was my go-to style, but then America's Test Kitchen told me to reverse the process.

And now, getting in to more sous vide, do we pan sear, or do I need to invest in a kitchen blow torch?

Aspiring knights want to know...

 

[Talal]

I'm certainly a Maillard fan. Although I've been having some minor issues w/ it fairly recently. Basically, when to sear? I'm talking larger cuts of meat that will also be baked to finish cooking. Sear first, then bake? This was my go-to style, but then America's Test Kitchen told me to reverse the process.

And now, getting in to more sous vide, do we pan sear, or do I need to invest in a kitchen blow torch?

Aspiring knights want to know...

i personally sear first before baking.

sous vide ive never done, but a blow torch will certainly make it easier to form that crust, i believe heston does it this way sometimes

 

[inspiringK]

This is definitely the kind of thread I can get behind.

Will check in again this weekend

 

[JoshuaNY]

My first Maillard was at the tender age of 24, it was a ribeye steak cooked to perfection. You can often detect a hint of browned meat wafting off of my clothes as I pass. Without it, food would be a dull affair.

I dub myself - Sir Loin of Angus

 

[YetiDave]

The reaction taking place on some home smoked bacon

 

[Alacrity59]

Great work Sir Knights! Most excellent thread Sir BrownAlot

 

[cxg231]

YetiDave - that bacon looks AMAZING!

 

[Talal]

I must agree, lovely pictures fellow Knights..

Come forth Inductees.. Fear not the darkning of thy meats surfaces!

 

[djh]

I just happen to be a massive fan of seared meat as well.....

​

 

[inspiringK]

Thought this thread deserved a bump, so I took a picture of some Maillard-ing in action:thumup:


Some lean pork loin without the whole peppercorns and less spice than I would usually use (only some salt, pepper, allspice, cumin and maybe a little else)


This pan ended up being a little small for all I have in it, so some moisture accumulates. But, a nice colour comes through nonetheless




Compliments of the Cast Iron Knight of the Maillard table!

 

[Alacrity59]

Daffy and his mallard maillard buddies dropped over today.

Here are some pretzels with the maillard effect help out by being boiled in water with baking soda for 30 - 60 seconds before being baked. I wonder if any will be left by the time the Habs-Bruins game is on?

 

[Jim]

Some vintage maillard-