On Friday, January 8, 2016 at 1:27:31 AM UTC-10, Don Wiss wrote:
> On Thu, 7 Jan 2016 21:33:02 -0700, cibola de oro > wrote:
>
> >Don Wiss wrote:
> >> Meat is edible raw. Cooking does nothing to enhance it.
> >
> >Flavor man, flavor.
>
> Yes, if you get a good Maillard layer it certainly is tasty. That is why
> people treasure the pan drippings to make gravy. Gray meat is tasteless.

I roasted a rib roast at 200 degrees last week. It was pretty good but there was no drippings for gravy. I think cooking roasts in a cool oven is going to be a new trend but my recommendation is that you buy yourself some brown gravy mix before you do it.

>
> When I pan fry meat I use smell to know when to flip it. Though it is
> harder to know when the second side is done.
>
> https://en.wikipedia.org/wiki/Maillard_reaction
>
> Don. www.donwiss.com (e-mail link at home page bottom).

I don't like that word "Ma****rd." Cooks must think they're chemists now.