“Sealing in the Juices” Myth

This is complete rubbish, searing the outside of meat does not create a surface that prevents moisture loss.

In fact the “sizzle” you hear when a steak hits the pan is water being driven out of the meat by the tension created by the heat shrinking the proteins and destroying the cellular structure.

There is no way to seal the outside of a piece of meat to prevent moisture loss.

There will always be moisture loss when you cook something.

In fact the opposite occurs the cells directly exposed to the heat rupture and release moisture. As more cells on the surface are ruptured and dried by the heat a dark crust will begin to form but this does not “Seal” the fibres.

Searing the outside will brown the meat, this caramelisation of the sugars and other compounds inn the meat is called the Maillard Reaction and is responsible for the development of a myriad of flavour compounds but it does not sear the surface.

If you want the moistest steak possible then the process of Reverse Sear is what you should be mastering.

See this page on Separating the Colouring of the meat from the actual cooking!

Separate Colour from Cook
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