Peter Aitken wrote:

> "Scott" > wrote in message
> ...
> > In article > ,
> > "Peter Aitken" > wrote:
> >
> > > The browning is important because the high heat causes the
> > > formation of
> many
> > > flavor compunds in the surface of the meat, resulting in a much
> > > tastier
> end
> > > product. Do not skip it!
> >
> > Alton Brown's response was to sear the meat as the last step, so you
> > get the flavor, but don't continue to lose moisture from meat
> > "damaged" from the high heat.
> >
>
> But the point, which you obviously missed, is that you do not lose
> moisture from browned meat. In any case, browning as a last step will
> prevent the flavors created from being part of the sauce.


It didn't address searing as in using a hot pan, but rather the
frequent suggestion of starting with a very hot oven to brown the
outside, then lowering the temp.

Alton's studies showed (or claimed to show) that it was better to start
in a low oven, cook until done, rest, then brown the outside in a hot
oven.



Brian