On Sat, 02 Jul 2005 11:42:29 GMT, "Peter Aitken"
> wrote:

>"Cape Cod Bob" > wrote in message
>news
>> On Thu, 30 Jun 2005 21:35:48 -0700, Louis Cohen
>> > wrote:
>>
>>>There are microwave bacon cookers, and the burgers are better in the
>>>broiler or on the grill anyway.
>>
>> I am always amazed that so many people think cooking on a charcoal or
>> gas outdoor grille adds flavor. It doesn't. What adds the "flavor"
>> is the fact that these are hot heat sources, which brown the meat -=
>> the Maillard reaction. Charcoal or lava rocks add NO flavor - NONE.
>>
>
>You are mistaken. Flavor is added by drippings that fall onto the charcoal
>or lava rocks and sizzle. The resulting smoke is what adds the flavor.

You get fat drippings to smoke i n a fry pan AND the smoke is closer
to the meat so MORE is absorbed. Nevertheless, most of the flavor is
browning not smoke.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob
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