LogFAQs > #985441881

fire_bolt posted...

I worked in kitchens about 3 years before the company founded, then worked with them in the summer and other places during college school years for another 2 years before going to work full time for the company. My total kitchen experience is now around 14 years.

Lmao get the fuck out of here, nerd. It isn't burnt until you've got ash forming and it tastes like charcoal. I won't deny that bad grill cooks may not know the difference, but 10000% grilling is the easiest way to induce the Maillard reaction. Properly done grill marks should have zero char and 100% flavor, and I am sorry if that hasn't been your experience. Every other method of cooking struggles to consistently hit the temp benchmarks needed to induce the Maillard reaction, with only convection roasting even coming close. FYI, just a quick pro tip boiling *anything * cannot induce the Maillard reaction, it literally cannot get to a high enough temp since water boils at 212 F.

I sear with a cold grate and a 500-600 degree fire (or at least thats what the analog dome thermometer says, its probably closer to 1000 at the coals). No marks, all over Maillard, but a torch or a hot enough pan or griddle will do well enough. Most grill marks are just burnt meat around diamonds of under-seared meat because people think that it being prettier is more important than it having a better crust.