Use water to help with browning?

[RonB]

I just ran across this video. What do ya think?

https://www.youtube.com/watch?v=rzL07v6w8AA

[smokenoob]

She had me at “bacon” but then switched to onions, mushrooms,…… show me the bacon! 😁

[Spinaker]

I would be interested to see what Meathead and/or Dr. Blonder has to say about this. Very interested.

[Donw]

YouTube thinks I’m a bot so will not let me see the video. Still, steam can only reach a temperature of 212 degrees when in contact with water. What temps kick the Maillard reaction? I believe it is higher than 212. To achieve higher temperature you must drive out all moisture and then apply additional heat to produce what is called superheated steam.

[Jerod Broussard]

Blonder told me Maillard can occur with water present. It is the Diffusion Reduced Irreversible Polymerization (DRIP) that requires the evaporation of water.

[Donw]

Yes, the Maillard reaction can happen with water present but it is going to take a much longer before the reaction really gets going as long as the water and steam are limited to 212F. If I want a pellicle then yes, Diffusion Reduced Irreversible Polymerization does require evaporation.
I did finally get to see the video and basically the first 2/3rds are about caramelization so yes water can be helpful there as it limits the temps to 212F and prevents burning of the sugars.

[Donw]

The last part reminds me of first boiling ribs to get good browning. Just my 2¢ 🙄

[Carolyn]

I didn't have to click the link to know what video that was. I find if you add water it softens the onions up faster, and I imagine it helps prevent burning them so easy since it takes such a long time to caramelize the onions. Does it actually help make them brown? 🤷♀️I have no idea.

[bbqLuv]

I cook veggies that way.
Bacon is the Bomb! cooked this way.
Lan Lam is the best.

[smokenoob]

finally……..someone who knows bacon 👍