Maillard vs caramelization: brown is not one reaction

A 4-beat faceless video outline for “Maillard vs caramelization: brown is not one reaction” in the Cooking science (no faces) niche, derived from caption timing of 2 reference videos.

Angles

• MinuteFood clarity: Maillard needs amino acids + sugar; caramelization is sugar alone
• Temperature bands on screen
• Kitchen tells: steak crust vs onion jam
• Myth flip: browning is not one reaction

Beat-by-beat structure

1. Hook (0:00–0:30): two brown foods, two chemistries.
2. Definitions (0:30–2:30): Maillard vs caramelization.
3. Kitchen demos (2:30–5:30): meat sear vs sugar-only browning.
4. Recap card. Original narration only.

Reference videos

• I FINALLY understand the Maillard reaction 5lKzZc_OO7U
• Maillard vs Caramelization: Kitchen Browning Explained QR4A_YsxXoc

Method

yt-dlp VTT captions (manual/uploader only) → timed beat heuristics → editorial topic synthesis (no ASR). Structure only; write original narration.