Braising below broiler

[Anonymous Modernist 1635]

In mc, traditional braising is suggested by slow cooking first and browning the meat through the pot lid under the broiler. If the meat is slow cooked on the stove first, doesn't that prevent the maillard reaction from taking place under the broiler at the end since the meat is effectively done?

Thanks

David

[Anonymous Modernist 310]

Maillard reactions can happen in already cooked meat or aliments. Best example is when you do a toast you're making Maillard reactions on an already cooked bread. The only thing to be careful is to not overcook your meal!

[Anonymous Modernist 10]

LFMichaud is right. Everything, even when cooked, has amino acids in it, so the potential for the Maillard reaction is still there.

Just make sure that you don't overdo it. Heating under the broiler or with a blowtorch can quickly dry meat out, which is a shame after all that nice slow cooking!

[Anonymous Modernist 3357]

Hi

I got a question for this one too.

I get the idea of simulating the coals with the broiler. What I dont get is why I need to brown the meat first, put in the other ingredients, put the lid on and then under the broiler. (2-99)

If the broiler heats the lid, which then radiats the surface of the meat so the maillard reaction occurs, why do I need to brown the meat first?

The buttom of the meat won't get any of the lid radiation ofcause, but if I where doing this old fassionon a fireI would'nt brown the meat first anyway, or did i get something the wrong way?

Also, doI use the broiler the entire time of cooking, or just until the lid is hot enough? and how hot should my oven be?I don't think my oven has got more then one broiler setting, which is full power! so could'nt that burn the meat?

Thanks

Soeren

[Anonymous Modernist 10]

soeren said:

Hi

I got a question for this one too.

I get the idea of simulating the coals with the broiler. What I dont get is why I need to brown the meat first, put in the other ingredients, put the lid on and then under the broiler. (2-99)

If the broiler heats the lid, which then radiats the surface of the meat so the maillard reaction occurs, why do I need to brown the meat first?

The buttom of the meat won't get any of the lid radiation ofcause, but if I where doing this old fassionon a fireI would'nt brown the meat first anyway, or did i get something the wrong way?

Also, doI use the broiler the entire time of cooking, or just until the lid is hot enough? and how hot should my oven be?I don't think my oven has got more then one broiler setting, which is full power! so could'nt that burn the meat?

Thanks

Soeren

In a wet environment, it takes a long time for the Maillard reaction to occur. Searing does it much more quickly. Doing it before had really lets the flavors of the Maillard reaction penetrate the dish throughout the braising process, while the lid protects the meat so it doesn't continue to brown.