Searing Myth

[backyardchef]

Just wondering if there is a partial flaw in the part mentioned about measuring the weights of seared vs non-seared meat in that possibly the seared meat may also burn off more fat in addtion to water than the non-seared meat due to higher temp exposure ?

I believe that there are some scientists in France, maybe, (I think Herve' This talks about it in Molecular Gastronomy...not sure) that actually did tests on the moisture content of the meat fibres cooked both ways and found that the non-seared retained more moisture. Something like that. Don't quote me.....I don't have any of the books with me at work and my memory never was what it should've been....

 

[Bigmista]

Welcome BBQ Dan!

 

[bigabyte]

You just gotta sear for flavor sometimes, as someone suggested earlier for braising. Not that I recommend doing this as a standard meal, but for an experiment toss a plain raw roast into a crock pot with some water, and crock it until it is done, or hell even 24 hours until it falls apart. Then do the same thing with a seared roast. The seared one will taste much, much better.