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#3107547 - 01/03/13 11:58 AM Re: Deer Roast? [Re: Poser]
BlountArrow
10 Point


Registered: 07/13/12
Posts: 2835
Loc: SouthEast Tenn

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 Originally Posted By: Poser
 Originally Posted By: BlountArrow
Genuine question: Why would you brown it first? Sear it?


Yep. The high heat from searing creates the "Maillard reaction". This series of chemical reactions that alters the structure of the sugars and proteins on the meat's surface, producing new flavors.

http://en.wikipedia.org/wiki/Maillard_reaction


Cool - I do it with steaks. Never thought about doing it with a roast before throwing it in the crock pot, if nothing else, I would like that texture I think.
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#3107602 - 01/03/13 12:31 PM Re: Deer Roast? [Re: BlountArrow]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: BlountArrow
Genuine question: Why would you brown it first? Sear it?


Browning/searing is the same thing. Helps with the flavor.

There's no such thing as "sealing" in the juices. Science quickly debunks that myth, and you actually lose moisture by searing.
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