I haven't watched this yet, but it's an interesting topic. My feeling is that the "sear it to keep the juices in" thing has been debunked. I think Alton Brown at least popularized the debunking even if he wasn't the first to hold the position. But the issue still remains that the textural difference between a perfectly cooked interior and a very well done crust is the key to good meat. So you have to get that somehow. For beef in the oven I no longer sear. I do low temp until just short of done, and then 500 degrees to get the last bit. And the 500 gives you the nice seared crust (meat in a cast iron of course.)
Would love to hear other thoughts. And maybe I'll have more to say after I watch the video. - jim 10-18-2012 3:19 am [add a comment]
the second link is alton brown but the guy in the first video is the original debunker although the video doesnt give you any indication. but as you suggested it still can contribute to flavor and texture. the myth dates from 19th century chemist & food scientist, justus von liebig. - dave 10-18-2012 4:01 am [add a comment]
thick cuts 2.5 inches plus, super hot sear in cast iron, flip it, 400 degree oven - Skinny 10-18-2012 7:30 pm [add a comment]
I dreamt I cooked a huge platter of steak, just last night. A 'guest' came to tell me to cook the steaks more but when I cut into a few, they looked perfect. - sarah 10-19-2012 2:36 pm [add a comment]
How to know when a (stainless) pan is hot.
- anonymous (guest) 10-29-2012 1:48 am [add a comment]
- dave 10-17-2012 8:53 pm
to sear or not to sear.
- dave 10-17-2012 8:55 pm [add a comment]
I haven't watched this yet, but it's an interesting topic. My feeling is that the "sear it to keep the juices in" thing has been debunked. I think Alton Brown at least popularized the debunking even if he wasn't the first to hold the position. But the issue still remains that the textural difference between a perfectly cooked interior and a very well done crust is the key to good meat. So you have to get that somehow. For beef in the oven I no longer sear. I do low temp until just short of done, and then 500 degrees to get the last bit. And the 500 gives you the nice seared crust (meat in a cast iron of course.) Would love to hear other thoughts. And maybe I'll have more to say after I watch the video.
- jim 10-18-2012 3:19 am [add a comment]
the second link is alton brown but the guy in the first video is the original debunker although the video doesnt give you any indication. but as you suggested it still can contribute to flavor and texture. the myth dates from 19th century chemist & food scientist, justus von liebig.
- dave 10-18-2012 4:01 am [add a comment]
thick cuts 2.5 inches plus, super hot sear in cast iron, flip it, 400 degree oven
- Skinny 10-18-2012 7:30 pm [add a comment]
I dreamt I cooked a huge platter of steak, just last night. A 'guest' came to tell me to cook the steaks more but when I cut into a few, they looked perfect.
- sarah 10-19-2012 2:36 pm [add a comment]
How to know when a (stainless) pan is hot.
- anonymous (guest) 10-29-2012 1:48 am [add a comment]