![]() ![]() ![]() Some would say the surface of the meat gets caramelized – but this is not technically true.Ĭaramelization refers to the reaction of sugar to heat, but the Maillard reaction involves both sugars and amino acids that are present in meat. In fact, some of the “juices” will actually evaporate.īut what actually happens when we sear meat? The beautiful taste and texture of a seared steak actually appear thanks to something called the Maillard reaction. Therefore, all of the water will disappear from the surface as water evaporates at 212 degrees Fahrenheit. In order to achieve the brown caramelized crust that is the desired outcome of searing, the temperature on the surface of the food you are cooking must reach 300 degrees Fahrenheit. Searing For Maximum Flavor: The Maillard Reaction So what does searing actually do? We’ll explain in the next section. But why us the “searing locks in juice” myth so common then? Well, if a steak is seared properly, it can certainly feel like this is true.Ī nicely seared steak will indeed feel more juicy and flavorful – but this doesn’t come from the juices being trapped in. The water either evaporates or drips down in the form of drippings. Exposing meat to heat will necessarily draw out the moisture – there is no way to avoid that. Steak is made mostly of muscle fiber, which contains up to 70% of water. If you really think about it, this doesn’t really seem possible, does it? The logic behind this idea is that by searing the surface of the steak (or other cuts of meat) we can somehow make it impenetrable and trap the juices inside. However, the claim that searing seals in the juices is a complete myth. Everyone has probably heard this sentence at least once, and sometimes from well-known chefs too. The idea that searing meat “locks in the juices” has become so widespread that it’s almost a common phrase. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |