Ruddell > wrote in
:

> I've never tried browning it first either but will try that next
> time. I can't understand though how it could actually add flavour?
>
>

The browning of the outer surface of the meat improves/concentrates
flavour...Example the difference between a boiled T-bone and a grilled T-
bone. I believe it is called the Malliard Reaction. The burnt sugars add
a great amount of flavour. This is why the burnt bits in the bottom of
the pan make the best sauces and gravies.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban