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Caramel is trash 🗑️
(lemmy.world)
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this post was submitted on 02 Aug 2026
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Unpopular Opinion
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Serious question. When you have a steak, or any piece of meat really, do you try to make sure it doesn't get an color when it cooks? A lot of what's happening is the same (heat converting sugars and things into other compounds that our brains like)
I’m not OP but I don’t like a seared steak, I don’t like char, if it wasn’t for micro plastics a sous vide steak would be my preference if I ate red meat
Apparently my question was partially invalid anyway, see the reply about maillard vs caramelization.
This is a misconception. The Maillard reaction is distinct from caramelization. The two processes occur at different temperatures and involve different inputs. Caramelization can occur with sugars alone, whereas the Maillard reaction requires amino acids (such as from proteins).
TIL! So (in general) it goes maillard reaction -> caramelization -> pyrolysis as temperatures increase?
Yes. Maillard reaction occurs between 140C and 165C, accelerating as the temperature rises. Caramelization occurs above 170C.
Since there isn’t that much of a temperature difference between these stages, and because something with the very complex chemistry, shape, and structure of food is difficult to heat evenly, in real cooking you’ll get Maillard browning and caramelization happening at the same time in different parts of the food. You can of course increase the amount of caramelization by using a sugar-based marinade or sauce, and this is why barbecue sauce is so popular!
I'm a vegetarian so that sounds horrible to me either way!