Double-mash: Would this work?

[Hawkbox]

My quote is from the Maillard Reaction wikipedia page. It happens at every temperature, just not as fast. This image seems to be a decent representation of the point I'm making. Boiling off just gets more vigorous, it doesn't get hotter.

Edit: I think you can absolutely get a Maillard reaction in a quick time when you do a decoction cause you're more searing than boiling if you get it thick enough.

 

[Donoroto]

Every time I see the word, I think of ducks.

 

[Hawkbox]

A good mallard reaction is important sometimes too.

 

[Craigerrr]

A good mallard reaction is important sometimes too.

 

[Megary]

<———- I always got my favorite mallard reactions from that character.

 

[Craigerrr]

Despicable