Il 03/10/2010 21:27, Sqwertz ha scritto:

> It's the pigments in the meat. Beef turns from red to brown naturally
> due to the pigments and enzymatic reactions in the meat itself. Those
> same reactions do not take place in turkey meat.

Is Maillard reaction an enzymatic reaction? It is one of the most
important, if not the most important, reactions in browning meat.

> Turkey will brown if you - as in crusty brown - if you add some oil to
> the pan and cook at high heat and/or long enough.

It will get reddish, browing turkey requires some other ingredient
otherwise it will jst turn reddish where seared.
--
Vilco
and the Family Stone