Monday, 4 August 2014

Is this just a food myth?



The theory:  Sear meat to seal in the juices
Searing meat does not seal in the juices, it just causes more juices to escape.  But searing meat is still a good idea – the caramelisation will result in tastier but not juicier meat. 
What do you think?

3 comments:

  1. I agree, caramelisation is great for meat. Especially the fatty cuts. Under cooked fat is just not cool.

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  2. 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.

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  3. 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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