"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.


--
Peter Aitken

Remove the crap from my email address before using.