Let's stop this myth: searing meat
 

Even the most famous chefs always talk about searing meat to keep the juices inside.
It's 100% bullshit.
I think 99% of people cooking actually believe in this myth.

It's nothing to do with keeping juices inside.

You sear it to cause the Maillard reaction.

http://en.wikipedia.org/wiki/Maillard_reaction

Find me 1 chef that doesn't at one point says sear the meat to keep the juices inside.

me?

and Heston, which is where I learned about the Maillard thing.

Yeah i don't expect him to not know that.
Anyway stop acting like it's common knowledge because it's not.

Franck, I left you an ICQ a few days ago.

Yes, i lost it and couldn't figure out who it was. Leave me another message and i'll get back to you on monday.

done...nothing urgent...

the maillard reaction is carmelizing the edges of the meat...by doing so the blood remains trapped inside the meat...soooo, although the reaction is not making your steak juicier, it is helping said steak retain flavor. you're welcome

you seem like a very happy guy never bitching about every single thing in life you do not like LOL

:upsidedow

You should let meat rest to keep the juices in, searing is for flavour.

There shouldn't be 'blood' in meat. You should buy properly hung meat. There is some moisture caused by the heat.. it is not blood though. Blood taints meat fast, I worked in a butchers for 3 years in my youth so I know this first hand.

I "seared" my "meat" this morning and the "juices" squirted right into the waste basket. MYTH BUSTED

Have you seen the episode of Good Eats where Alton Brown proves that it does nothing for the juiciness?

It does add flavor and texture, but no juiciness. Also bugs me when I hear chefs say it. Makes you wonder if they haven't done enough testing on their own to see actual results?

i like meat...

MAN MEAT..

8Char

Yes...
 

I always sear my steak... nice piece of Aberdeen Angus Dry Aged Fillet or Wagyu Fillet... nom nom !

Unless you're spending hundreds of dollars, and have an *exceptionally* well connected butcher, it's unlikely you're getting real Wagyu beef. Americans have been being conned about this for years.

http://www.forbes.com/sites/larryolm...e-beef-in-u-s/

black and blue is the only way to go.

lol, you know, i always wonder if i am searing wrong because i always notice it never locked in the juices. i didn't concern myself with it too much so i never researched it or brought it up in discussion.

i do like the flavor from searing but it is finally good to know i've been doing it right all along and the point of searing is to add flavor not lock in the juices.

How is it bullshit?

If you cook a steam on a super hot grill FAST it will be way "juicier" than if you slow cook it

FACT

whoa the man with the sexy abs is back.

Where did you go Mr. Mo ?

No it won't.

FACT.

https://www.google.co.uk/search?clie...JaHW0QWC_oHYAw

Get proper Welsh Wagyu boyos :thumbsup

I sear steak cause the results are prettier then microwaving it

You are talking about two different methods of cooking the meat, that is not a simple sear.

Why would you slow cook a steak? You are most likely drying it out.

ola amigo! well, i had a series of family, personal and health situations that all happened that i struggled to put behind me.

but that's all behind me now! :thumbsup



are you saying he is misteaken?

:upsidedow

Hmmm...
 

Luckily I am not American... and they sell it in Asda lol... If it's real or not who knows, next you'll be telling me they put horse meat in Tesco Beedburgers... oh wait :error

you and your wiki wisdoms
http://en.wikipedia.org/wiki/Searing

I would never . That is why I sear it and its nice and juicy inside

Glad you are back and those things are behind you.

:thumbsup

I dont care what the internet says. Cooking a steak on a hot grill for a short time makes them the juiciest yumm

it's function of the water in the steak.
If the fire is too weak, you remove the water from the steak and it cooks in his water.
That's not the best thing to do to cook meat.

ya gotta sear it man, ya just gotta!

Searing a steak to keep it juicy is a myth. Maybe you missed the rest of this thread?
It's juicy because it isn't in the pan too long. It really isn't rocket science.
And saying you would never slow cook meat is weird. There are many cuts of meat that need to be slow cooked.

You two can do this all day, and you are right about it somewhat, but your main problem is that you don't understand what people are talking about.

No, searing meat does not make the moisture / juices / whatever in the meat stay there any more than not searing it.

Want to know what it does do though? It melts the shit out of the fat which leads to a steak that is more juicy (and much tastier) than one that is not seared. I know everyone has been to a horrible restaurant and gotten a t-bone or rib-eye steak where the fat is impossible to chew or even akin to gristle. If you sear one properly that tough fat is liquidized into a stream of flavor which makes the steak more juicy. More juices does in fact = a more juicy steak which is what everyone arguing with you is talking about. The exact mechanics of why is wholly unimportant.

They seem to be absolutely stuck on this so I'd give up. Once a know it all decides to tell you what they know you have no chance of changing their minds. Also, I just posted what I mean when I say searing a steak makes it more juicy, it's probably the same reason you've noticed this as well.

I've always thought it was just for flavor. I'd never heard of it making meat be juicer... that doesnt really even make sense to me.

I like how this sarcastic article handles this argument so I'll just link it here.

http://culinaryarts.about.com/od/coo...linjuices1.htm

..."In recent years, however, the pendulum has swung the other way, with large numbers of people now declaring the theory to be pure nonsense ? a myth, like fairies or leprechauns. It's been "debunked," they say, by "science."
Introducing the "Debunkers"
You can easily identify one of these "debunkers" by the distinct air of superiority they adopt in chat rooms, message boards and blogs ? anywhere the topic of searing and moisture loss is being discussed.

Ironically (though not, perhaps, surprisingly), they've bought into this supposed debunking with the same blind credulity they attribute to those on the other side of the argument: They've simply heard or read that searing doesn't seal in juices, found the argument to be compelling, and then just filed it away under "things I've decided to believe."

The only trouble is, they're wrong."

Seems fitting considering the tone of the naysayers here.

It's not to keep the juices in. Not one real chef mentions his.

Frank is a troll.

All that cocksuredness and you are 100% wrong.

I find it hilarious.