In article >,
"James Silverton" > wrote:

> >> 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.
> >>
> > Incorrecto. Mallard reaction involves proteins also. Specific
> > amino acids are a central part of it.
>
> > http://www.food-info.net/uk/colour/maillard.htm
>
> I stand corrected! The Mallard reaction *is* between amino acids and
> sugars.
> The result does add flavor to the cooked meat and could be extracted
> into the liquid of a stew or casserole. That might be the best reason
> for preliminary browning.

Seems to me that the "Mallard" reaction would have something to do with
a ****ed off duck... <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine