Blackening- was Re: [Sca-cooks] Steak

[Avraham haRofeh]

> > I'm about to go back on the low-carb regimen, so there's
> > a fair amount of steak in my future, but not much sugar,
> > caramelized or otherwise.
>
> Don't think there's enough sugar in the crust of a properly blackened
piece
> of meat to interfere with your diet- just enough to give a mild sweet/hot
> flavor.

The sugar in the crust of a well-browned piece of meat was already there -
you don't sprinkle sugar on your steak before you cook it, do you? You're
caramelizing the carbohydrates already in the meat (or the spices ON the
meat, but same difference).

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)
OBTag: I didn't get the documentation for the manuals.