Sadly, although a delicious recipe, cooksmart does not understand the concept of searing food, as 'sealing' the meat simply does not exist. One sears meat to destroy and mingle the organic components of the food so that they react together to create that superb barbeque flavour. Look up the Maillard reation for the chemical details. This explains the difference in flavour between boiled meat and fried. The temperature must get to 150 C for this reaction, while boiled water only gets to 100 C. Many 'chefs' are oblivious of the Chemistry of their art.
You're right, Graham! The point of searing meat is to enhance the savory flavor of meat and give it that nice meaty flavor. Thanks for pointing that out, and we're glad that you enjoyed the recipe!
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Sadly, although a delicious recipe, cooksmart does not understand the concept of searing food, as 'sealing' the meat simply does not exist. One sears meat to destroy and mingle the organic components of the food so that they react together to create that superb barbeque flavour. Look up the Maillard reation for the chemical details. This explains the difference in flavour between boiled meat and fried. The temperature must get to 150 C for this reaction, while boiled water only gets to 100 C. Many 'chefs' are oblivious of the Chemistry of their art.
You're right, Graham! The point of searing meat is to enhance the savory flavor of meat and give it that nice meaty flavor. Thanks for pointing that out, and we're glad that you enjoyed the recipe!