8 minutes ago, Duvel said:
I answered it, maybe in too indirect way:
You‘ll unlikely get a decent Maillard reaction on the surface of your roast/chicken breast/tofu cube at 120 oC and 4h when you employ a wet marinade containing free amino acids and sugar. You‘ll get a bit of yellowing.
Your only change is to eliminate the accompanying surface water by employing a dry rub. As you unlikely will be using powdered AAs your best chance is ti generate these in situ by increasing the surface pH using alkaline salts.
Sorry if i am not understanding your answer. I don't see how a fine mist ( spritz ) of sugar and amino acids which will quickly evaporate shortly after it hits the meats surface with temps of 250F+ is going to prevent browning.
