The downvotes imply many people donβt know about the Maillard Reaction.
Is the Maillard Reaction basic food science? Few people are creating recipes, and if youβre just following them, you donβt need to know it to produced good food. Heck, people cooked for millennium before Maillard identified the reaction.
Still, it had a βmomentβ a couple of years ago when it seems as if I saw it everywhere. Maybe the downvotes are just from fans of uncertainty.