4 ms·
"Searing the meat seals in the juices" -- every chef on every cooking show. Can we do a study on that too? hmmmmm. I want to grill two steaks, the same size,
by dataviz1000 1y ago
"Searing the meat seals in the juices" -- every chef on every cooking show.
Can we do a study on that too?
hmmmmm. I want to grill two steaks, the same size, and to the same internal temperature on the same grill. Let one rest for ten minutes in a pie pan and cut the other into 4 pieces letting it also rest for ten minutes in a pie pan. Probably also wrap them in tinfoil. Then weigh the released juices at the end.
There is a huge difference between eating a steak that has rested allowing the vapor pressure decrease vs one that hasn't rested even though the internal temperatures in the middle are the same.
edit: I found a video of the experiment https://www.youtube.com/watch?v=pYA8H8KaLNg https://www.youtube.com/watch?v=pYA8H8KaLNg
- CGMthrowaway 1y agoReal cooks know the point of the sear is to create browning (maillard). Anyone who says otherwise either doesn't understand or is just speaking to a basic audience
- fsckboy 1y agothe flavor enhancement of the maillard reaction does not mean that searing is not also sealing the meat. I'm not saying it is either, just, saying your statement is not an answer to his question, as anyone can see. almost anyone.
- deleted 1y ago[deleted]
- jghn 1y ago> "Searing the meat seals in the juices" -- every chef on every cooking show. I could be wrong on this but I think Kenji was the first prominent writer to debunk this. I bring it up given the context of who all we're talking about.
- tnorthcutt 1y agoI think Alton Brown covered this on his show Good Eats quite a few years ago as well.
- marcusb 1y agoAnd Meathead over at Amazing Ribs[0]. Their explanation[1] for the "stall" (evaporative cooling) in smoking large cuts of meat is great as well. 0 - https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-searing-steaks-seals-juices/ https://amazingribs.com/more-technique-and-science/more-cook... 1 - https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall/ https://amazingribs.com/more-technique-and-science/more-cook...
- Hikikomori 1y agoChris young is great. Serious eats from the linked article also has some tests of this.
- jameslk 1y ago> "Searing the meat seals in the juices" -- every chef on every cooking show. This is debunked. See myth #2 and #4 here: https://www.seriouseats.com/old-wives-tales-about-cooking-steak https://www.seriouseats.com/old-wives-tales-about-cooking-st...
- fsckboy 1y agoI'm not arguing in favor of "searing is sealing", but that whole article is trash imho. I can see flaws in every empirical test he sets up. (ok, not every one, i quit reading in horror after I read a few) cauterizing a wound, btw, does seal in the juice.
- misja111 1y ago> "Searing the meat seals in the juices" -- every chef on every cooking show. This was debunked a long time ago. You do want to sear the meat, but only to give it a nice and tasty brown crust due to Maillard reactions. Searing does not seal in any juices. I can recommend the book Cooking for Geeks, it has some nice scientific explanations about this and some other stuff too.
- roelschroeven 1y agoOr "On Food And Cooking: The Science And Lore Of The Kitchen" by Harold McGee.