On Apr 25, 9:01 am, aem > wrote:
> On Apr 25, 6:31 am, "James Silverton" >
> wrote:
>
>
>
> > 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? :-)
>
> Harold McGee. Pretty straightforward test/experiment, not needing a
> life's work. McGee has already answered so many of these basic "food
> science" questions that come up over and over again. -aem

http://topics.nytimes.com/topics/ref...gee/index.html

Following up my own post, here is a link to a timely article about
McGee, with links to his favorite articles and his favorite food-
related websites. What I like about McGee is the range of items he
writes about--from the daily interest stuff like whether snapping
asparagus ends is reliable to the very esoteric..... -aem