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Old 03-12-2008, 09:48 PM   #1
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Searing

How come so many people say you need to "Sear the meat to lock in the juices" when that is simply not true??

I've heard even "pros" make this claim...

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Old 03-12-2008, 10:14 PM   #2
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How come so many people say you need to "Sear the meat to lock in the juices" when that is simply not true??

I've heard even "pros" make this claim...
They either didn't read Harold McGee's book, The Curious Cook, or they missed Alton Brown's "dramatization" of that experiment from McGee's book in his "Myth Smashers" episode.

This, like mushrooms will soak up 2-3 times their weight in water if you briefly rinse them, is based on olde kitchen lore that nobody ever bothered to question, it was just accepted as fact passed on from chef to apprentice, teacher to student, which perpetuated the myth.
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Old 03-12-2008, 10:18 PM   #3
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They either didn't read Harold McGee's book, The Curious Cook, or they missed Alton Brown's "dramatization" of that experiment from McGee's book in his "Myth Smashers" episode.

This, like mushrooms will soak up 2-3 times their weight in water if you briefly rinse them, is based on olde kitchen lore that nobody ever bothered to question, it was just accepted as fact passed on from chef to apprentice, teacher to student, which perpetuated the myth.
Exactly, but I still find it bothersome... the other day I was flipping thru FoodTV and Paula's Party was on - on the show he had Bobby Flay.. and even HE made the comment of "You gotta sear the meat here to seal in the juices"...........

:/
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Old 03-12-2008, 10:26 PM   #4
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I know - it's frustrating trying to understand. I especially like the BBQ "experts" who are grilling a steak and emphasize searing th meat to retain the juices - and then stick a big ol' BBQ fork into it to flip it 5-6 times to get those diamond shaped grill marks!

Don't even get me started on the "experts" calling every 5-7 qt pot a "Dutch Oven".
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Old 03-12-2008, 10:34 PM   #5
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You can't expect everyone to know everything. Even the experts get things wrong from time to time. More and more people are starting to learn that searing does not seal in juices though so there is hope.
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Old 03-12-2008, 11:35 PM   #6
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I know - it's frustrating trying to understand. I especially like the BBQ "experts" who are grilling a steak and emphasize searing th meat to retain the juices - and then stick a big ol' BBQ fork into it to flip it 5-6 times to get those diamond shaped grill marks!

Don't even get me started on the "experts" calling every 5-7 qt pot a "Dutch Oven".
Exactly!! The evil BBQ Fork...LOL!
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Old 03-13-2008, 06:53 AM   #7
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I've got three barbeque forks from my sets through the years and I don't think I've ever used any of them even once Just maybe the the one I use to take camping with me to pull bakes spuds out of the coals....
Anyway, I thought the sear was to add color and texture. If I read or hear somewhere that it seals in the juice, I will ignore it
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Old 03-13-2008, 08:38 AM   #8
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Pacanis searing does add color and texture, but you left out the most important reason to sear. It adds flavor.
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Old 03-13-2008, 08:58 AM   #9
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oops, That's because I didn't know it added flavor til now.
I know it leaves you with little bits of stuff in the pan you can do something with, but did not know it added flavor. Now that I think about it, I guess it would add another layer of flavor
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Old 03-13-2008, 09:10 AM   #10
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I'm not agreeing or disagreeing, but why is it that when I make fresh hamburgers and sear them, I get a big ol pocket of meat juice on top?
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