

The Maillard reaction cannot be achieved through simmering alone. The temperature is too low. Simmering meat over a long period of time is useful for breaking down collagen and making a rich broth but you will not have the same deep, browned flavour as a broth made from roasted meat.
I think you mean private equity, which act as the scavengers of the economy, dismantling companies and selling them off piece by piece. Venture capital is about funding 20 startups and hoping one of them becomes the next Google.