'maillard reaction' on Serious Eats

Ask The Food Lab: On Browning Ground Meat In Recipes

"My question concerns cooking ground meat in things such as chili and casseroles. Most recipes call for browning the meat before adding it to the dish. I know that the Maillard reaction creates more flavor, but is there any other reason for this step? Does cooking the meat before mixing it with the sauce/other ingredients make the texture of the final dish 'better' by pre-tightening the meat structure?" More

More Posts