mollyanne
Flour Child
(I don't know how old this news is but I still hear lots of people and chefs saying to sear your meat to seal in the juices...)
I just read that Food Scientists say searing meat to lock in the juices was proven to be a fallacy by molecular gastronomy because, in fact, anytime you get something super hot, you actually begin to draw the moisture out of it rather than seal it in. It does enhance the outer flavor to sear your steak but the juicy claim is not valid. Other techniques must be used to make it juicy...including don't overcook it.
Click on this link:
Molecular Gastronomists Don't Sear Their Steak | Wylie Dufresne | Big Think
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I just read that Food Scientists say searing meat to lock in the juices was proven to be a fallacy by molecular gastronomy because, in fact, anytime you get something super hot, you actually begin to draw the moisture out of it rather than seal it in. It does enhance the outer flavor to sear your steak but the juicy claim is not valid. Other techniques must be used to make it juicy...including don't overcook it.
Click on this link:
Molecular Gastronomists Don't Sear Their Steak | Wylie Dufresne | Big Think
.
.
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