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Old 05-07-2019, 04:39 PM   #1
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Does Searing Meat Really Lock in Juices? Video

Short video. Discusses the science of what happens when meat is seared.

Skip the end if you don't want to see the ad for Skillshare


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Old 05-07-2019, 06:14 PM   #2
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Kenji on seriouseats has proven the same.
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Old 05-07-2019, 06:50 PM   #3
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I cringed when I first saw the post because I thought it was going to say the opposite.
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Old 05-07-2019, 10:32 PM   #4
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Quote:
Originally Posted by Andy M. View Post
I cringed when I first saw the post because I thought it was going to say the opposite.


I subscribe to SciShow's YouTube channel, so I get notifications by email of new videos. I had the same reaction when I saw the subject line on the email notification.
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Old 05-07-2019, 10:42 PM   #5
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I'm a newb when it comes to daring to fry a steak in a CSI. I'm concerned it won't cook up as good as broiling or BBQ'ing. I broil or BBQ them. Also, don't you have to have a pretty thick steak to warrant searing it in the first place before putting it in the oven to finish?

I can probably cook up a delicious thin steak in my CSI if I do it just right. I simply can't afford thicker $8 steaks on a regular basis to experiment.
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Old 05-07-2019, 11:17 PM   #6
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Quote:
Originally Posted by Caslon View Post
I'm a newb when it comes to daring to fry a steak in a CSI. I'm concerned it won't cook up as good as broiling or BBQ'ing. I broil or BBQ them. Also, don't you have to have a pretty thick steak to warrant searing it in the first place before putting it in the oven to finish?

I can probably cook up a delicious thin steak in my CSI if I do it just right. I simply can't afford thicker $8 steaks on a regular basis to experiment.
I don't bother finishing steaks in the oven. I just fry 'em up on a stainless steel skillet, or sometimes on an enamelled cast iron pan. What is a "CSI"?
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Old 05-07-2019, 11:26 PM   #7
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I don't bother finishing steaks in the oven. I just fry 'em up on a stainless steel skillet, or sometimes on an enamelled cast iron pan. What is a "CSI"?
You know what I mean. So...you've cooked up steaks in a CIS that rivals broiling or BBQ'ing.=? That's what's next for me to try to get good at. Maybe season it a little and some butter or oil? I'll dare to, I promise. I like the idea of how cooking a steak that way takes like...no time at all if you do it just right.
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Old 05-08-2019, 12:44 AM   #8
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Quote:
Originally Posted by Caslon View Post
You know what I mean. So...you've cooked up steaks in a CIS that rivals broiling or BBQ'ing.=? That's what's next for me to try to get good at. Maybe season it a little and some butter or oil? I'll dare to, I promise. I like the idea of how cooking a steak that way takes like...no time at all if you do it just right.
I have never broiled a steak myself. I find it easier to control on a frying pan than on the grill. I even use the Thermapen most of the time to check the temperature. I seldom find a steak thick enough that putting it in the oven would seem like a good idea. I actually usually do steak on a stainless steel skillet, the kind with an aluminium bottom.
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Old 05-08-2019, 12:53 AM   #9
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I’ve become a devotee of the reverse sear. I don’t wanna putz with sous vide, so I cook the steak in a slow oven until it’s just under the target temp, then sear it in a very hot CI pan.
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Old 05-08-2019, 01:34 AM   #10
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Promise one of these days burning up a steak in the skillet. Probably 90 seconds each side for these thin steaks.
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