Talk:Searing

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Hi, on the food network this person keeps talking about getting a steak to brown by caramelizing sugars in the steak. As I understand it, there are no sugars in a steak. Or is that untrue?

Good question; I don't have a full answer, but I found one reference [1] that states that the "Intrinsic reducing sugar content in ground beef was estimated to be 0.07%." So, there's probably enough sugar in a steak to participate in a browning reaction, but not enough to count from a dietary standpoint. —Bunchofgrapes (talk) 20:10, 21 February 2006 (UTC)