• doctorskull
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    1716 days ago

    Searing does not seal in moisture in meat; it causes it to lose some moisture. Meat is seared to brown it and to affect its color, flavor, and texture

    This one fucked me up.

    • Nougat
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      fedilink
      2016 days ago

      The Maillard reaction also produces some flavors that are nigh impossible to get any other way.

    • @asdfasdfasdf
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      3
      edit-2
      14 days ago

      Hmm, I never heard this misconception before, so for me it was pretty unsurprising. Cooking meat at extremely hot temperatures causes it to lose moisture.