4847cbc6$1@news.povray.org...
> m_a_r_c wrote:
>
>> Must we understand that you drop your choppen chicken in a COLD frying 
>> pan?
>
> For the purposes of Science, you understand. ;-)
Oh well You're forgiven, then :-)
You can't expect Maillard's reactions with meat bathing in it's own juice : 
Maillard reactions don't like moisture.
http://en.wikipedia.org/wiki/Maillard_reaction
That's why chiefs get food browned before proceeding to deglazing and obtain 
an excellent 'jus'.

BTW I think you'd get hotter pan cooking 'plateau' temperature by dropping 
the meat in yet hot pan because less water would be boiling at a time.

Marc

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