In article >,
"James Silverton" > wrote:

> piedmont wrote on Sun, 25 Apr 2010 09:17:53 -0400:
>
> > "Bigbazza" > wrote in message
> > ...
> >> On a seniors group today, it was brought up by myself that it
> >> is better to 'seal' the juices of Chicken or Red Meats by a
> >> quick browning in a fry pan before using in a casserole or
> >> Slow cooking in a Crockpot.... Someone produced this
> >> article...... Do any or all agree with the article or not?
> >>
> >> I have always sealed first before casseroling or Slow Cooker!
> >>
> >> http://www.chow.com/stories/11751
> >>
> >> Bigbazza (Barry) Oz
>
> > I believe the article to be accurate, personally I believe
> > browning to be a waste of time myself and is a cultural taste thing. I
> > think the look of 'browned' whatever has gone off the
> > deep end because of mass marketed food product. Even grill
> > marks are idiotic.
>
> I'll admit that I like the appearance of browned meats including grill
> marks and I suspect that "sealing" of stews and casseroles does
> contribute to flavor and color but I wonder if anyone, including
> professors of nutrition and food technology, has ever done proper tests
> to see if anyone can tell the difference? A life's work perhaps? :-)

Google for "maillard reaction meat". If nothing else, it adds flavor.
Check the r.f.c. website under "kitchen myths".
--
Peace! Om

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