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.
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".
For the very reason that we are all saying that searing does not seal in juices. Searing actually expels juice which is why you see that pool on top of the burger. If searing sealed in juices then you would not see any liquid because it would be sealed inside the meat.
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...
I'm just curious as to why it makes that pocket. I poked one once and wound up with a hockey puck. I usually use 85% ground beef.
As far as steaks and such goes, who knows? It looks good and tastes good. I think resting is the key to juicy meat.
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?
As far as steaks and such goes, who knows? It looks good and tastes good. I think resting is the key to juicy meat.
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?
I think this might be why there is some confusion.... your first post you said on top.
But then, I could have sworn I saw an email from this post that said 90% lean Now it says 85