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