On 20-Nov-2007, "Kent" > wrote:

> "Sarah Gray" > wrote in message
> ...
> > Kent wrote:
> >> "Mo" > wrote in message
> >> ...
> >>> "Holy Moses" > wrote in message

<snip>

> >
> > searing a piece of meat does not keep the juices in. It does, however,
> > cause a Maillard reaction, which makes it tastier.
> >
> > Sarah Gray
> >
> >
> One could argue that either way. However, I think a very thing coating of
> fat on the meat surface seals and keeps juices inside. I do this with
> steak
> grilled directly, always with fish or chicken.
>
> Kent

Is there some reason why you couldn't have snipped the majority of that
post and still made your point?

--
Brick(Youth is wasted on young people)