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

"Bigbazza" > wrote in message
...
> 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

Browning is not sealing. Meat cannot be sealed. Browning makes for good
flavor and texture.

On Sun, 25 Apr 2010 08:26:45 -0400, "Ed Pawlowski"
> wrote:

>
>"Bigbazza" > wrote in message
...
>> 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
>
>Browning is not sealing. Meat cannot be sealed. Browning makes for good
>flavor and texture.

And eye appeal... a hunk of grey meat does not look very appetising..
same reason meat is cured with nitrites and plain salt... a sandwich
of grey ham (and green eggs) is not gonna go over very well.

"Bigbazza" > wrote in message
...
> 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

I believe the article to be accurate, personally I believe browning to be a
waste of time myself and is a cultural taste thing. I think the look of
'browned' whatever has gone off the deep end because of mass marketed food
product. Even grill marks are idiotic.

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

piedmont wrote on Sun, 25 Apr 2010 09:17:53 -0400:

> "Bigbazza" > wrote in message
> ...
>> 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

> I believe the article to be accurate, personally I believe
> browning to be a waste of time myself and is a cultural taste thing. I
> think the look of 'browned' whatever has gone off the
> deep end because of mass marketed food product. Even grill
> marks are idiotic.

I'll admit that I like the appearance of browned meats including grill
marks and I suspect that "sealing" of stews and casseroles does
contribute to flavor and color but I wonder if anyone, including
professors of nutrition and food technology, has ever done proper tests
to see if anyone can tell the difference? A life's work perhaps? :-)

--

James Silverton
Potomac, Maryland

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

brooklyn1 > writes:

R> On Sun, 25 Apr 2010 08:26:45 -0400, "Ed Pawlowski"
> > wrote:
>
>>
>>"Bigbazza" > wrote in message
...
>>> 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
>>
>>Browning is not sealing. Meat cannot be sealed. Browning makes for good
>>flavor and texture.
>
> And eye appeal... a hunk of grey meat does not look very appetising..
> same reason meat is cured with nitrites and plain salt... a sandwich
> of grey ham (and green eggs) is not gonna go over very well.

You are wrong. It all hinges on an anal retentive view of the
word "sealing".

http://culinaryarts.about.com/od/coo...linjuices1.htm

Interesting.

"Bigbazza" > wrote in message
...
> 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

I figure, what's the difference ........ I'm going to die anyway. So, I
just do any darn thing I like, and don't listen to all the wailing that this
is good and that is bad.

One time, a friend of ours served some meat that was obviously overcooked.
I took one look and said loudly, "AW, WILL YOU LOOK AT THAT MEAT! That's
the same way Mah used to cook it." It sure lightened the moment.

Steve

In article >,
"James Silverton" > wrote:

> piedmont wrote on Sun, 25 Apr 2010 09:17:53 -0400:
>
> > "Bigbazza" > wrote in message
> > ...
> >> 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
>
> > I believe the article to be accurate, personally I believe
> > browning to be a waste of time myself and is a cultural taste thing. I
> > think the look of 'browned' whatever has gone off the
> > deep end because of mass marketed food product. Even grill
> > marks are idiotic.
>
> I'll admit that I like the appearance of browned meats including grill
> marks and I suspect that "sealing" of stews and casseroles does
> contribute to flavor and color but I wonder if anyone, including
> professors of nutrition and food technology, has ever done proper tests
> to see if anyone can tell the difference? A life's work perhaps? :-)

Google for "maillard reaction meat". If nothing else, it adds flavor.
Check the r.f.c. website under "kitchen myths".
--
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

"James Silverton" > wrote
>>> I have always sealed first before casseroling or Slow Cooker!
>>>
>>> http://www.chow.com/stories/11751
>>>
>>> Bigbazza (Barry) Oz
>
>> I believe the article to be accurate, personally I believe
>> browning to be a waste of time myself and is a cultural taste thing. I
>> think the look of 'browned' whatever has gone off the
>> deep end because of mass marketed food product. Even grill
>> marks are idiotic.
>
> I'll admit that I like the appearance of browned meats including grill
> marks and I suspect that "sealing" of stews and casseroles does contribute
> to flavor and color but I wonder if anyone, including professors of
> nutrition and food technology, has ever done proper tests to see if anyone
> can tell the difference? A life's work perhaps? :-)
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

You don't have to be a pro to do a simple test. Brown some meat and don't
brown some meat. Put htem in gravy for a shor time, then eat. I'll take the
browned every time.

On Apr 25, 6:31 am, "James Silverton" >
wrote:
>
> I'll admit that I like the appearance of browned meats including grill
> marks and I suspect that "sealing" of stews and casseroles does
> contribute to flavor and color but I wonder if anyone, including
> professors of nutrition and food technology, has ever done proper tests
> to see if anyone can tell the difference? A life's work perhaps? :-)

Harold McGee. Pretty straightforward test/experiment, not needing a
life's work. McGee has already answered so many of these basic "food
science" questions that come up over and over again. -aem

On Apr 25, 9:01 am, aem > wrote:
> On Apr 25, 6:31 am, "James Silverton" >
> wrote:
>
>
>
> > I'll admit that I like the appearance of browned meats including grill
> > marks and I suspect that "sealing" of stews and casseroles does
> > contribute to flavor and color but I wonder if anyone, including
> > professors of nutrition and food technology, has ever done proper tests
> > to see if anyone can tell the difference? A life's work perhaps? :-)
>
> Harold McGee. Pretty straightforward test/experiment, not needing a
> life's work. McGee has already answered so many of these basic "food
> science" questions that come up over and over again. -aem

http://topics.nytimes.com/topics/ref...gee/index.html

Following up my own post, here is a link to a timely article about
McGee, with links to his favorite articles and his favorite food-
related websites. What I like about McGee is the range of items he
writes about--from the daily interest stuff like whether snapping
asparagus ends is reliable to the very esoteric..... -aem

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".

On 4/25/2010 9:59 AM, Steve B wrote:
> > wrote in message
> ...
>> 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
>
> I figure, what's the difference ........ I'm going to die anyway. So, I
> just do any darn thing I like, and don't listen to all the wailing that this
> is good and that is bad.
>
> One time, a friend of ours served some meat that was obviously overcooked.
> I took one look and said loudly, "AW, WILL YOU LOOK AT THAT MEAT! That's
> the same way Mah used to cook it." It sure lightened the moment.

Treated you like a god and kept putting burnt offerings in front of you
did she?

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.

--

James Silverton
Potomac, Maryland

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

On Sun, 25 Apr 2010 08:26:45 -0400, Ed Pawlowski wrote:

> "Bigbazza" > wrote in message
> ...
>> 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
>
> Browning is not sealing. Meat cannot be sealed. Browning makes for good
> flavor and texture.

that's the view i tend to take.

but i'm not sure what the virtue of 'sealing in' juices would be for a pot
roast or stew. it's not like they would vanish into thin air.

your pal,
blake

"Bigbazza" > wrote in message
...
> 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

NO SUCH THING as SEARING / SEALING

Dimitri

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

On 4/25/2010 2:26 AM, Ed Pawlowski wrote:
>
> "Bigbazza" > wrote in message
> ...
>> 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
>
> Browning is not sealing. Meat cannot be sealed. Browning makes for good
> flavor and texture.

I think you are right about this. The funny thing is that most people
are unaware of how to get beautiful browning on a steak; you leave it in
the refrigerator for a day or two to remove the surface moisture.

In article >,
"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.

Or with onions. ;-d
--
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

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

In article >,
dsi1 > wrote:

> On 4/25/2010 2:26 AM, Ed Pawlowski wrote:
> >
> > "Bigbazza" > wrote in message
> > ...
> >> 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
> >
> > Browning is not sealing. Meat cannot be sealed. Browning makes for good
> > flavor and texture.
>
> I think you are right about this. The funny thing is that most people
> are unaware of how to get beautiful browning on a steak; you leave it in
> the refrigerator for a day or two to remove the surface moisture.

Not necessary. Bring it up to room temp prior to cooking, and pat it dry
with a paper towel.
--
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

On 4/25/2010 11:37 AM, Omelet wrote:
> In >,
> > wrote:
>
>> I think you are right about this. The funny thing is that most people
>> are unaware of how to get beautiful browning on a steak; you leave it in
>> the refrigerator for a day or two to remove the surface moisture.
>
> Not necessary. Bring it up to room temp prior to cooking, and pat it dry
> with a paper towel.

Well, hardly anything is really necessary. Of course, you can pat the
meat dry with a paper towel. I find that practice a little repulsive
because you're left with bloody paper towels.

In article >, dsi1 >
wrote:

> On 4/25/2010 11:37 AM, Omelet wrote:
> > In >,
> > > wrote:
> >
> >> I think you are right about this. The funny thing is that most people
> >> are unaware of how to get beautiful browning on a steak; you leave it in
> >> the refrigerator for a day or two to remove the surface moisture.
> >
> > Not necessary. Bring it up to room temp prior to cooking, and pat it dry
> > with a paper towel.
>
> Well, hardly anything is really necessary. Of course, you can pat the
> meat dry with a paper towel. I find that practice a little repulsive
> because you're left with bloody paper towels.

<laughs> Which go into the trash!
--
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

On 4/25/2010 12:49 PM, Omelet wrote:
> In >, >
> wrote:
>
>> On 4/25/2010 11:37 AM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> I think you are right about this. The funny thing is that most people
>>>> are unaware of how to get beautiful browning on a steak; you leave it in
>>>> the refrigerator for a day or two to remove the surface moisture.
>>>
>>> Not necessary. Bring it up to room temp prior to cooking, and pat it dry
>>> with a paper towel.
>>
>> Well, hardly anything is really necessary. Of course, you can pat the
>> meat dry with a paper towel. I find that practice a little repulsive
>> because you're left with bloody paper towels.
>
> <laughs> Which go into the trash!

Bloody paper towels in the trash? Yeeaach! OTOH, I've pretty much
forfeited any chance of not being a big sissy. :-)

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

I agree with the article, and have always thought that searing was to brown
the outside fat, which is always the tastiest bit on the tougher cuts you'd
be braizing. I disagree that rare meat is the juciest, at least not the way
I look at rare meat, which is with a cool center. Medium rare is where the
juices really flow when you cut into it.




--- news://freenews.netfront.net/ - complaints: ---

dsi1 > wrote:

>On 4/25/2010 11:37 AM, Omelet wrote:
>> In >,
>> > wrote:
>>
>>> I think you are right about this. The funny thing is that most people
>>> are unaware of how to get beautiful browning on a steak; you leave it in
>>> the refrigerator for a day or two to remove the surface moisture.
>>
>> Not necessary. Bring it up to room temp prior to cooking, and pat it dry
>> with a paper towel.
>
>Well, hardly anything is really necessary. Of course, you can pat the
>meat dry with a paper towel. I find that practice a little repulsive
>because you're left with bloody paper towels.

Not that repulsive... you don't wipe your ass???

Everyone keep away from this dsi1 stinker.

"Bigbazza" > wrote in
:

> 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
>
>




I only ever brown the meat for the colouring and flavour that it adds to
the dish.

The juices will 'leach' out during the slow cooking process.

Peter
In Brisbane
Australia

On 4/25/2010 2:04 PM, brooklyn1 wrote:
> > wrote:
>
>> On 4/25/2010 11:37 AM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> I think you are right about this. The funny thing is that most people
>>>> are unaware of how to get beautiful browning on a steak; you leave it in
>>>> the refrigerator for a day or two to remove the surface moisture.
>>>
>>> Not necessary. Bring it up to room temp prior to cooking, and pat it dry
>>> with a paper towel.
>>
>> Well, hardly anything is really necessary. Of course, you can pat the
>> meat dry with a paper towel. I find that practice a little repulsive
>> because you're left with bloody paper towels.
>
> Not that repulsive... you don't wipe your ass???

Charming - to the end. Oh yeah, you're the go-to guy for ass-wiping and
kitchen footwear.

>
> Everyone keep away from this dsi1 stinker.

Hopefully, you're not including yourself. I really enjoy our little
exchanges! :-)

On 4/25/2010 2:15 PM, Dimitri wrote:
>
> "Bigbazza" > wrote in message
> ...
>> 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
>
> NO SUCH THING as SEARING / SEALING

Heat a cast iron pan for five minutes over medium high heat. Press your
hand against it. If you still feel that there is no such thing as
"searing" do let us know.

On Sun, 25 Apr 2010 22:19:18 +1000, 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?

The whole idea of browning meat to seal in juice was first proposed
around 1870 and debunked about 5 years later. But for some reason
this urban legend refuses to die.

As Ed points out, searing is for flavor (the Maillard Reaction), not
for any sort of sealing for juice retention.

-sw

On Sun, 25 Apr 2010 09:31:29 -0400, James Silverton wrote:

> I'll admit that I like the appearance of browned meats including grill
> marks and I suspect that "sealing" of stews and casseroles does
> contribute to flavor and color but I wonder if anyone, including
> professors of nutrition and food technology, has ever done proper tests
> to see if anyone can tell the difference? A life's work perhaps? :-)

Yes, they have. Apparently you're not familiar with the most
important texts on the subject of food.

Ever heard of Maillard reactions? They have been thoroughly
researched by food chemists for decades.

Ever hard of Harold McGee? Read it.

In article >,
Sqwertz > wrote:

> On Sun, 25 Apr 2010 22:19:18 +1000, 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?
>
> The whole idea of browning meat to seal in juice was first proposed
> around 1870 and debunked about 5 years later. But for some reason
> this urban legend refuses to die.

It's certainly not hard to see why. Go to the restaurant and order a
steak medium (that's what I like, anyway). It comes to you nicely
seared. You *know* it's juicy inside (or it's going back), but there is
no juice on your plate. You cut into it. Your plate gets full of
juice. I like to dip my potato in the juice. It's not hard for Joe
Public to assume the seared outside is holding the juices in.

> As Ed points out, searing is for flavor (the Maillard Reaction), not
> for any sort of sealing for juice retention.

I've read this enough that I believe it.

--
Dan Abel
Petaluma, California USA

On Sun, 25 Apr 2010 20:21:10 -0700, Dan Abel wrote:

> In article >,
> Sqwertz > wrote:
>
>> As Ed points out, searing is for flavor (the Maillard Reaction), not
>> for any sort of sealing for juice retention.
>
> I've read this enough that I believe it.

Maillard reactions go far beyond meat. That just how most of us can
relate to it. They are responsible for the discovery of all sorts
of flavors and flavor profiles that are the building blocks for the
flavor science industry (AKA "artificial and natural flavors").

-sw

In article >,
dsi1 > wrote:

> On 4/25/2010 12:49 PM, Omelet wrote:
> > In >, >
> > wrote:
> >
> >> On 4/25/2010 11:37 AM, Omelet wrote:
> >>> In >,
> >>> > wrote:
> >>>
> >>>> I think you are right about this. The funny thing is that most people
> >>>> are unaware of how to get beautiful browning on a steak; you leave it in
> >>>> the refrigerator for a day or two to remove the surface moisture.
> >>>
> >>> Not necessary. Bring it up to room temp prior to cooking, and pat it dry
> >>> with a paper towel.
> >>
> >> Well, hardly anything is really necessary. Of course, you can pat the
> >> meat dry with a paper towel. I find that practice a little repulsive
> >> because you're left with bloody paper towels.
> >
> > <laughs> Which go into the trash!
>
> Bloody paper towels in the trash? Yeeaach! OTOH, I've pretty much
> forfeited any chance of not being a big sissy. :-)

And straight out to the dumpster so the cats are not tempted to get in
to the trash. ;-)
--
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