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Pro chefs aren't the ones to ask here. It's a craft you learn through repetition and doesn't necessarily require much scientific knowledge. It's like the idea
by Mikeb85 5y ago
Pro chefs aren't the ones to ask here. It's a craft you learn through repetition and doesn't necessarily require much scientific knowledge.
It's like the idea that you sear a piece of meat to 'seal in juices'. It's absolute nonsense, but you can sear a piece of meat and have it still be juicy. So it's one of those things that is widely believed to correlate when it doesn't. It's something done for flavour and texture and doesn't actually affect juiciness.
- resters 5y agoThe perceived "juiciness" is actually the additional saliva produced as a result of the additional flavors.
- Mikeb85 5y agoMaybe but there's definitely a difference in the amount of water content left when cooked say, MR vs MW (and final weight would reinforce that as well). And I find fattier cuts are perceived to be more 'juicy' as well.