"Sealing" juices in meat by searing

[jestempies]

Please don't spread the misconception that searing meat seals in the juices. It couldn't be further from the truth -- the longer you sear the meat, the _less_ juicy it will get, because it'll loose water content.

The real reason to sear the meat is to make it more tasty. I'm not a chemist and I don't know the proper terminology, but generally you want to brown it by "burning" the protein on the outside in a chemical reaction.

You can learn more about it in one of the episodes of "Kitchen Chemistry with Heston Blumenthal."

[tokenuser]

If you overcook with a direct or indirect dry heat method, it will drive moisture from just about anything you cook.

Without a sear, you missed an opportunity on two levels - flavour and keeping it juicy. BUT you will lose moisture from a steak, and that goes somewhere - into the pan, and that give an opportunity that Niall is currently missing ... a pan sauce. Deglaze and make gravy :) Not so easy on a grill pan, much easier in a skillet.

[ronaldo]

What TU said. Cooking reduces moisture no matter what method you use.

I saw Alton Brown "prove" that searing doesn't seal the juices and after he was done I basically didn't care. Searing improves flavor and most likely the reason why the "sealing in the juices" myth exists is because it makes it seem more juicy.

However, it is still common knowledge (right or wrong) that it seals in the juices. It could be that someone will come along and prove that it is true again at some point, who knows, who cares.

The worst thing that is happening is that we are doing the right thing for one of the wrong reasons.

It is sort of like the fact that a peanut is not a nut but a legume (bean) doesn't make them any less tasty. The only time you would need to know this information is while playing trivia pursuit.

People still think a tomato is a vegetable and that pluto is a planet.

[tokenuser]

What TU said. Cooking reduces moisture no matter what method you use.

I saw Alton Brown "prove" that searing doesn't seal the juices and after he was done I basically didn't care. Searing improves flavor and most likely the reason why the "sealing in the juices" myth exists is because it makes it seem more juicy.

However, it is still common knowledge (right or wrong) that it seals in the juices. It could be that someone will come along and prove that it is true again at some point, who knows, who cares.

The worst thing that is happening is that we are doing the right thing for one of the wrong reasons.

It is sort of like the fact that a peanut is not a nut but a legume (bean) doesn't make them any less tasty. The only time you would need to know this information is while playing trivia pursuit.

People still think a tomato is a vegetable and that pluto is a planet.Pluto was robbed.

Right or wrong, I have to agree ... a sear is good. Brown = tasty. And the fond in the bottom of a pan? Heaven if treated properly.

I dont use a grill pan indoors. I use a skillet. Last night I pan seared a couple of thin ribeyes I'd doused with a liberal amount of worchestershire sauce and salt. Because they are thin, they cook quickly. Once done (too thin for medium rare ... so they are medium, but the marbled fat keeps them moist and tasty), I took them out to rest, and dumped a half pound of crimini mushrooms (sliced) and 2T of butter. The moisture from the mushies, and the lush dairy goodness of the butter in combination with the crunchy brown stuff on the bottom of the pan made an awesome accompaniment to the steaks (and salad). Bonus - making gravy/pan sauces makes the skillet easier to clean :)

[ronaldo]

I couldn't agree more. I don't sauce or marinate my steaks very often but if I cook them indoors I can't ignore the flavor gold at the bottom of the pan. Whether it is a shroom sauce, onions, a wine reduction, whatever, it has to be used.

I say steaks but any meat that has been pan seared/fried leaves the goodness and I will never pass it up even if all I do is de-glaze with some stock and save it for something else.

[masherscf]

I don't use a grill pan either. The grill itself is much more satisfying. And, yes, the sear is for flavor development.

[antimatterchopstick]

I'm not a chemist...

Amaze your friends! (http://en.wikipedia.org/wiki/Maillard_reaction)

[frankiethewaffle]

Amaze your friends! (http://en.wikipedia.org/wiki/Maillard_reaction)

This burned my brain, but I love learning stuff like that.

My own experience, searing works. When I take the right steps. Letting the meat come up to room temp as safely as possible, and using high heat. The grill pan is nearly dry after cooking. Longer and lower temps will allow the meat to drain. I do use a grill pan and not a grill as much as carcinogens are a big fear of mine. There is enough cancer in my family, I try not to invite more that are more prominent in grilling. Same reason I eased into olive oil. It has a lower smoking point.

But. I may be doing the right thing but with a less simple reason. I consider it searing to lock in juices, but the other steps assist in the juicy steak.

[ronaldo]

I don't use a grill pan either. The grill itself is much more satisfying. And, yes, the sear is for flavor development.

I have one but I primarily use it for seafood and vegetables.