• @misterdoctor
    link
    169 hours 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
      link
      fedilink
      189 hours ago

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