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

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Mort