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

Registered: 07/13/12
Posts: 2777
Loc: SouthEast Tenn

 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.

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.
"The world is so dreadfully managed, one hardly knows to whom to complain."
-Ronald Firbank

#3107602 - 01/03/13 12:31 PM Re: Deer Roast? [Re: BlountArrow]
14 Point

Registered: 11/06/09
Posts: 9779
Loc: Memphis

 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.
Everything important in life was learned from Mary Jo Kopechne.

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