... NOT "You are toast"... but as in 'The toast that belongs to you'. If it was not for the 'Maillard Reaction' you would be without it. Similarly, forget searing your steak to 'seal in the juices'. Load of nonsense. The whole thing is down to a 'chemical reaction between an amino acid and a reducing sugar' and, unfortunately, meat does not cut the mustard so to speak...
Technically speaking (NOT) the whole thing is re browned meat is 'most likely due to the breakdown of the tetrapyrrole rings of the muscle protein, myoglobin. Thus, the browning of meat is technically not a Maillard browning since it does not involve the reaction with a reducing sugar.' There is a whole bit involving beer too... now you know.
Go see. Who would have thought?
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