Ukusabela kwe-Maillard (okubizwa ngokuthi "i-yami-yard") kuyisenzakalo sokupheka okwenzeka lapho amaprotheni enyama eshiswa ngamakhaza ama-310 F noma ngaphezulu, okwenza ukuba bavuke.
Ebizwa nge-French chemist Louis-Camille Maillard owathola le nqubo ekuqaleni kwekhulu lama-20, ukusabela kwe-Maillard kufana nenqubo ye- caramelization , lapho ama-carbohydrate afana noshukela aphenduka obunzima ngenkathi evutha.
Ngenkathi i-caramelization akuyona inqubo yamakhemikhali efana ne-Maillard yokusabela, imiphumela ibukeka ifana kakhulu.
Okushiwo yi-Maillard Ukudla
Ukusabela kwe-Maillard yilokho okukhiqiza ukukhanya okumnyama, okumnyama okwenyama phezu kwenyama uma kuphekwe usebenzisa amasu okushisa aphezulu, amasu okupheka okushisa . Inyama kumele ibe eyomile ngaphambi kokuyibeka epanini. Umswakama owedlulele uzophazamisa inqubo ye-browning futhi ivame ukhiqiza ingaphandle elimpunga kunokuba lubomvu. Uzofuna ukuqinisekisa ukuthi uthola i-pan yakho ishisa kakhulu ngaphambi kokungeza inyama. I- cast-iron skillet (njengaleli) inhle kakhulu ekudakeni inyama ngenxa yokuthi ishisa kakhulu futhi igcina izinga lokushisa layo kahle kakhulu.