In article >,
"James Silverton" > wrote:

> J. wrote on Sun, 25 Apr 2010 12:55:03 -0400:
>
> > On 4/25/2010 8:19 AM, Bigbazza wrote:
> >> 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
>
> >The word, in the US anyway, is "sear", not "seal" and as for what it
> >does, google "Maillard reaction".
>
> The Mallard reaction is between sugar and grease. The amount of browning
> can be increased by a short marinading of the meat in a sugar solution.

Or with onions. ;-d
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