The Most Current Reports Regarding Office Watercoolers

First, texture. Its not a steak without a decent sear. Second, flavor. The browning on steaks and most foods (it may even be all foods, but Im not certain) is known as the Maillard reaction. Per the ever dubious but in this case correct Wikipedia, it is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. In other words, youll be missing flavor compounds if you dont brown it. If you packed your cooler in the car and let the meat cook on your way to a tailgate in Tuscaloosa, I salute you. You have achieved peak tailgating efficiency. When

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