Inspired by the “Maxwell House” thread, it occurred to me to wonder if roasting coffee beans actually means slightly scorching them so they’re partially burnt or if it’s a caramelization reaction based on polymerizing some compounds and breaking others down. IOW, wrt cooking in general what needs oxygen to work and what doesn’t?
It’s not strange at all. It’s the basis of sous vide.
Maillard reaction
As far as I know, it does not require external oxygen so should work in an oxygenless environment however the presence of air can affect the flavors created.
I’d say it’s closer to canning.
Ceviche is cooked in lemon juice only, does that make it oxygenless?
Acid cooking is the chemical process where the acid breaks hydrogen bonds in the protein of the food, denaturing the protein. Heat in thermal cooking does the same thing to the same vulnerable hydrogen bonds. Neither is an oxidation effect and can occur in an anoxic atmosphere.
Is deep-fat frying oxygenless?