Life through the eyes of a female of a certain age
I agree, caramelisation is great for meat. Especially the fatty cuts. Under cooked fat is just not cool.
How odd to see this post this morning after watching Chef Michael Smith who addressed some cooking myths including this one. He is in agreement with you. Searing releases the moisture but it makes for great flavour.
i usually sear meats, mostly for taste and color, if you want to retain moisture on a high heat sear, the meat must be started in a frozen state, it also can issure a rare beef if that is what you want. Extra time for things like pork.
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