Could Liquid Nitrogen Help Build Tasty Burgers?
“The freezing followed by the burst of high heat lets you brown the outside without overcooking the inside,” Dr. Myhrvold said. And the deep-frying is supposed to be a technological improvement over the classic White Castle spatula-on-a-griddle technique.
“On a griddle,” he explained, “even when you press a burger with a spatula, you can’t make all of it contact the surface because the edge of the burger is crenellated, with all these nooks and crannies formed by the cylinders of raw meat. But if you put it in hot fat, that fat penetrates and you get a super-thin layer of crispy Maillard browning all the way around those meat fibers.”
http://en.wikipedia.org/wiki/Maillard_reaction
Required are protein amino groups (lysine residues) and carbonyls (sugars, degraded starch, rancid fat), then pyrolysis. A slight Kitchen Bouquet wash before pyrolysis would render unto Brillat-Savarin.
Pot roast or beef stew: massage meat with Kitchen Bouquet to color. Sear all surfaces (do not cook interior) in a hot skillet with a high smoke point oil (refined soybean oil). Cool skillet, deglaze with a cup of red wine, reduce, add to the main cooking vessel. Oh yes indeed!