Searing food3/28/2023 Cooking above 250 degrees imparts that savory flavor and aroma that will leave you salivating. A very hot skillet creates a golden, caramelized crust through a process called the Maillard reaction. Searing serves the very important purpose of building flavor and texture. “The crust that forms around the surface of the meat is not waterproof, as any cook has experienced: the continuing sizzle of meat in the pan or oven or on the grill is the sound of moisture continually escaping and vaporizing.”īy the way, no one says that you shouldn’t sear meat. Heating meat always squeezes out juices and nothing can stop that process.Īs food scientist Harold McGee says in his landmark book On Food and Cooking: The Science and Lore of the Kitchen This function is typically used at the beginning of the cooking process, before the slow cooker is set to its low, slow cooking temperature. The thing is that meat is about 70% of water and much of that juice is locked in hundreds of thin muscle fibers. The sear function on a slow cooker is a setting that allows the cooker to reach a higher temperature for a short period of time, in order to sear meat or brown food. The roasted steak lost 13 % of its weight while cooking, while the seared and roasted steak lost about 19 %. Simply cook two steaks to your favorite temperature, searing one and not the other. In his Food Network video, he weighed 2 steaks, one of them was seared before roasting and the other one was just finished roasting in the oven. Alton Brown did an experiment to prove it. In fact, grilling meat in a pan over high heat actually leads to moisture loss. Yet most of the cooking experts agree that searing does not seal in juices. The sizzling that you hear throughout cooking is proof, as this is the meat’s juices seeping out and vaporizing. Juices continue to get squeezed out during cooking. His idea spread uncontrollably right after the publication of that concept in his book “ Researches on the Chemistry of Food.” But, let’s be honest, this famous crust is of course not waterproof. Back in 1847, his theory was that when you sear your meat, the brown “crust” that forms create a barrier that keeps juices in. This is actually a grilling myth that just won’t die, and the common misconception can be traced back to the German chemist, Justus von Liebig. The fact is, searing your steaks creates no “seal” or waterproof barrier to prevent the juices from escaping from the inside. You’ve probably heard that you should sear your steaks to seal in the juices, right?
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