Maillard reaction

When you “brown” meat and other foodstuff, using heat; it creates a lot of extra flavours due to the chemical reaction between amino acids and natural sugars.  IMO, brown is done, black is buggered! There isn’t any nutritional  value in burnt / charred food but if you cut off the burnt bits, the flavours that have peculated through the food can often still add pleasant tastes, apparently!

When you brown food, you are making use of the Maillard reaction ( I prounce it as May yard)

When you burn food, you’re feeding the devil LOL (childhood flashback.)

Here’s a good read if you want more info about the Maillard reaction  and of course on wikipedia