Omelet wrote on Mon, 26 Apr 2010 05:12:14 -0500:

>> "Omelet" > wrote in message
>> news >> .
> >>
> >> Seems to me that the "Mallard" reaction would have
> >> something to do with a ****ed off duck... <g>
>>
>> Groaaaaaaaaaannnnnnnnnnnnnnnnnnnnnn <g>
>>
> ;-)

Getting serious, or sort of, I remember the first time I heard of the
"Mallard reaction" and I think it was in this news group. I don't
remember who mentioned it but to achieve more browning, it was suggested
that the meat be dusted with a little fructose before browning. It
really works. and fructose (fruit sugar) is quite inexpensive to buy at
health coops. It's perhaps a little surprising, given the current furor
about HFCS, but fructose is available at my local coop.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not