What You Need to Know
In paella, Maillard browning at ~120 °C creates a caramelized socarrat, while starch gelatinization at ~85 °C yields a firm yet tender grain. South‑Indian curries rely on prolonged simmering (80–90 °C) to release volatile oils such as eugenol and cinnamaldehyde, and to preserve curcumin’s antioxidant activity. Mexican corn tortillas are rapidly cooked (~200 °C) to set gluten proteins, giving pliability and preventing cracking.
The Science
Primary Reaction
Maillard browning, starch gelatinization, spice oil release