Toast, for whatever reason, seems to apply only to grains. The Maillard Reaction refers to a whole host of chemical reactions that can take place, in various compositions, through proper heat application heat on almost all food products, including fruit, vegetable, grains, meats, and dairy.
TOAST BURN CARMELIZE MAILARD SKIN
Maillard reactions increase in an alkaline environment, so I've been using baking soda (sparingly) in my egg washes, when browning ground meats, on the surface of seared meats, on the skin of roasted poultry, in the water when parboiling roasted veggies, in water to make pseudo ramen, in frying batter and on the surface of wings or other brown-fried items, browning onions, etc., however I would not use baking soda in this application or when pan-toasting grains.
Likewise you could broil them but doing so without instantly burning them sounds like a practical impossibility.įor what it's worth, I have gotten on a kick of changing the pH of the environment when messing around with browning recently. It doesn't really work and you'd be very limited in how much oats you could use. Otherwise you'd have to get an even layer of oats on a baking pan, cook it until you get some golden brown color on top, and then flip them. You can remove them from the heat immediately so as not to burn them, and use a spoon/ spatula or a flip of the wrist to keep them moving quickly around the pan so they toast evenly. However, the rationale for doing it on a stovetop is that oats are small, thin, and uniform, and will toast quickly. You can theoretically toast oats in an oven, under a broiler, or on the stovetop, just as you could with, well, toast. If you used oil you will add fats that you may not want in your recipe. If you used water the temperature will remain too low for the maillard reaction and you will cook the oats before they brown. It is definitely a dry heat application in this case.
The chemistry is a little complicated, but a synopsis can be found here. Browning happens in the presence of increased heat. (Interestingly, caramel candy IS made with a maillard reaction, as is butterscotch and toffee, because of the presence of milk proteins, but caramelization is just controlled burning of sugar).
If it was simply a pure sugar, it would be caramelization, but in the case of a grain, such as wheat or oats, you have both reducing sugars and proteins present. Toasting is the maillard reaction happening right before your eyeball units.
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