Double-mash: Would this work?

My quote is from the Maillard Reaction wikipedia page. It happens at every temperature, just not as fast. This image seems to be a decent representation of the point I'm making. Boiling off just gets more vigorous, it doesn't get hotter.
maillard-reaction-chemistry-steak.jpg


Edit: I think you can absolutely get a Maillard reaction in a quick time when you do a decoction cause you're more searing than boiling if you get it thick enough.
 
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