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One of the most interesting profiles or signatures of the Maillard Reaction is that the result is almost always of the umami variety. To really confuse the issue, there are very few (true) Japanese cooking techniques that are meant to accelerate or "feature" the MR. What all that means is that the world of Japanese food and its longstanding belief in umami was never really validated by western cooks until the works of Herve This and progressive cooking movement.

BTW. There are many chefs who are successfully achieving Maillard Reactions at very low 44-50 degrees C.

Neal, you make me feel food-dumb!

Ha! Your not man! Its a very interesting topic to a lot of food geeks (like me). I just think its cool that we now know how to classify what we have liked since the birth of fire. I digress.

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