MaiionPostBotB to c/[email protected]English • 1 year agoTIL Searing meat can create a tasty crust, but it does not seal or lock in the meat's juices.www.thekitchn.commessage-square1fedilinkarrow-up14arrow-down11
arrow-up13arrow-down1external-linkTIL Searing meat can create a tasty crust, but it does not seal or lock in the meat's juices.www.thekitchn.comMaiionPostBotB to c/[email protected]English • 1 year agomessage-square1fedilink
minus-squarethemeatbridgelinkEnglish3•1 year agoNo, but allowing meat to rest does permit juices to reabsorb and liquefied fat to recongeal. Also, pressing/smashing your steaks or burgers does squeeze the juiciness out.
No, but allowing meat to rest does permit juices to reabsorb and liquefied fat to recongeal.
Also, pressing/smashing your steaks or burgers does squeeze the juiciness out.