James Silverton wrote:

> J. wrote on Sun, 25 Apr 2010 12:55:03 -0400:
>
>> On 4/25/2010 8:19 AM, Bigbazza wrote:
>>> On a seniors group today, it was brought up by myself that it
>>> is better to 'seal' the juices of Chicken or Red Meats by a
>>> quick browning in a fry pan before using in a casserole or
>>> Slow cooking in a Crockpot.... Someone produced this
>>> article...... Do any or all agree with the article or not?
>>>
>>> I have always sealed first before casseroling or Slow Cooker!
>>>
>>> http://www.chow.com/stories/11751
>>>
>>> Bigbazza (Barry) Oz
>
>> The word, in the US anyway, is "sear", not "seal" and as for what it
>> does, google "Maillard reaction".
>
> The Mallard reaction is between sugar and grease. The amount of browning
> can be increased by a short marinading of the meat in a sugar solution.
>

Incorrecto. Mallard reaction involves proteins also. Specific
amino acids are a central part of it.

http://www.food-info.net/uk/colour/maillard.htm

--
Mort

Mort wrote on Sun, 25 Apr 2010 11:31:39 -0700:

>> J. wrote on Sun, 25 Apr 2010 12:55:03 -0400:
>>
>>> On 4/25/2010 8:19 AM, Bigbazza wrote:
>>>> On a seniors group today, it was brought up by myself that it is
>>>> better to 'seal' the juices of Chicken or Red Meats
>>>> by a quick browning in a fry pan before using in a
>>>> casserole or Slow cooking in a Crockpot.... Someone
>>>> produced this article...... Do any or all agree with the
>>>> article or not?
>>>>
>>>> I have always sealed first before casseroling or Slow
>>>> Cooker!
>>>>
>>>> http://www.chow.com/stories/11751
>>>>
>>>> Bigbazza (Barry) Oz
>>
>>> The word, in the US anyway, is "sear", not "seal" and as for
>>> what it does, google "Maillard reaction".
>>
>> The Mallard reaction is between sugar and grease. The amount of
>> browning can be increased by a short marinading of the
>> meat in a sugar solution.
>>
> Incorrecto. Mallard reaction involves proteins also. Specific
> amino acids are a central part of it.

> http://www.food-info.net/uk/colour/maillard.htm

I stand corrected! The Mallard reaction *is* between amino acids and
sugars.
The result does add flavor to the cooked meat and could be extracted
into the liquid of a stew or casserole. That might be the best reason
for preliminary browning.

--

James Silverton
Potomac, Maryland

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

In article >,
"James Silverton" > wrote:

> >> The Mallard reaction is between sugar and grease. The amount of
> >> browning can be increased by a short marinading of the
> >> meat in a sugar solution.
> >>
> > Incorrecto. Mallard reaction involves proteins also. Specific
> > amino acids are a central part of it.
>
> > http://www.food-info.net/uk/colour/maillard.htm
>
> I stand corrected! The Mallard reaction *is* between amino acids and
> sugars.
> The result does add flavor to the cooked meat and could be extracted
> into the liquid of a stew or casserole. That might be the best reason
> for preliminary browning.

Seems to me that the "Mallard" reaction would have something to do with
a ****ed off duck... <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote:
>
>Seems to me that the "Mallard" reaction would have something to do with
>a ****ed off duck... <g>

http://www.youtube.com/watch?v=-2Bf_...eature=related

In article >,
brooklyn1 > wrote:

> Omelet wrote:
> >
> >Seems to me that the "Mallard" reaction would have something to do with
> >a ****ed off duck... <g>
>
> http://www.youtube.com/watch?v=-2Bf_...eature=related

But that's not a Mallard. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"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>

--
--
https://www.shop.helpforheroes.org.uk/

In article >,
"Ophelia" > wrote:

> "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>
>

;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

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