Deep flavor, no browning required (braising meat without browning)

[housewolf]

I came across this article today, and it reminded me of Hippywife's cry for help the other day re: her city chicken and pork chops. While it's not a specific recipe for what ails her, there's some interesting information that might be intriguing and helpful for her and many others

http://www.nytimes.com/2011/03/30/dining/30braise.html?_r=2&ref=dining

LORD knows I’ve written the words often enough myself: “Brown meat over high heat, in batches if necessary, until well seared on all sides.” But I have to admit that whenever I see this instruction at the beginning of a braise or stew, my first reaction is to turn the page. It’s kind of a problem.

The reason for browning is clear. When you introduce meat to high heat, the proteins and carbohydrates interact, in a process called the Maillard reaction, to produce literally hundreds of new, distinct flavor compounds. When you then add liquid to the pot, these tasty compounds are diffused throughout the dish.

Though cooks might not all know the science, they know the result: a dish with richer, deeper flavor.
...

Recently I began to wonder whether it would really be that terrible to just skip this “essential” first step. It’s culinary heresy, I know, but aren’t there other ways to add deep flavor to the pot? Surely in the great sweep of the world’s cuisines there must be other options.
...

Recently I began to wonder whether it would really be that terrible to just skip this “essential” first step. It’s culinary heresy, I know, but aren’t there other ways to add deep flavor to the pot? Surely in the great sweep of the world’s cuisines there must be other options.
...

In place of browning the meat, Vietnamese cooks ring a different change on the process: they essentially brown the sugar, which is to say, they make caramel.

more (plus recipes)
http://www.nytimes.com/2011/03/30/dining/30braise.html?_r=2&ref=dining

[yellerpup]

1. I adapted a blanquette de veau recipe

to be low fat when my father was ill. The first step was not to brown the meat first. The meat chunks are soft and voluptuous and downright delicious. Oops, gotta go! Party time tonight in NYC!!!

[hippywife]

3. Oooh! Ms. Fancy Pants! LOL

Such purdy words for stew of baby beef cow. :rofl:

We must have more words such as these when we are kings and queens of the cuisine! Work on that, m'k?

:loveya:

[yellerpup]

6. Whadda ya mean, when?

:rofl: :loveya:

[hippywife]

2. Thank you, sweets!

That is good info you dug up there. :hug:

[housewolf]

4. Thought you might have some fun with these techniques

Different from what we're used to, but intriguing, eh?

[hippywife]

5. Yes, intriguing.

Skipping the browning thing will be a tough hurdle, though. I'm picturing myself doing that and I'm not quite getting there in my head, ya know?