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Old 03-21-2014, 06:22 PM   #11
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Quote:
Originally Posted by Mad Cook View Post
Browning doesn't really seal the meat's surfaces but it adds to the flavour due to the maillard effect.
http://en.wikipedia.org/wiki/Maillard_reaction

So it is worth the bother of doing it.

Unfortunately, despite the subject of McGee's book, cooking isn't a science. If it was then every time you cooked a dish it would turn out exactly the same. You can do the same thing with the same ingredients 10 times and get a slightly different result each time. That's part of the pleasure and the interest of cooking.
McGee explains the science of why things happen. For example, why the Maillard reaction happens and the temps at which it happens, or why brining does what it does. Beyond that, how a cook implements a recipe with minor variations in how they execute these steps causes variations.
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Old 03-21-2014, 06:38 PM   #12
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When you pick up a package marked "Stew Meat", you have no idea what you are getting. Avoid it at all costs. The best meat for a stew is still "Chuck" and cheaper that "Stew Meat".
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Old 03-21-2014, 07:08 PM   #13
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Originally Posted by Andy M. View Post

McGee explains the science of why things happen. For example, why the Maillard reaction happens and the temps at which it happens, or why brining does what it does. Beyond that, how a cook implements a recipe with minor variations in how they execute these steps causes variations.
Yes. So it's an art as well as a science.
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