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Busting The Myths About Searing – Separating Facts


There is just one popular rumor about searing meat. Today, I am going to bust that myth and all the other myths behind searing meat. Who starts these kind of rumors anyway? The real ignorant ones, I'm sure. But first, let me run you through the process of searing.


                                                                                            


So, what is searing?


Searing is a cooking method wherein different meats are briefly cooked at high temperatures (300 degrees Fahrenheit). This process is also called browning because only the surface is cooked. The intensity of searing can be controlled by regulating time and heat. When the meat is seared the sugar and proteins present in the meat surface break down for a complex biochemical reason known as the Maillard reaction. And due to the Maillard reaction the caramelization happens at the surface giving extra flavors to the meat.


                                                                                      


What happens after searing?


Whenever tuna is seared, it is usually served right away. But when other meats are seared, they must never be served right away because the insides will still be raw. The seared meats are usually followed by other methods of cooking like braising, baking or roasting. I'm told that searing gives a nice smokey flavor to stews but I'm yet to try that. So yeah, after searing, we cook the meat.


                                                                                                


How to sear?


You can sear on a grill or on a broiler. If you don't have a grill or a broiler, you can still do it. All you will need is a pan to cook on a stove. The moisture from the meat is first patted dry and the meat is seared. The meat must be browned on one side before it is flipped to the other side. To achieve even searing on both the sides, you can use a timer. If you are searing on a grill, make sure that you have a fire extinguisher handy. There might be these occasional flare-ups that you might have to douse.


                                                                                          


Busting Searing Myth #1


Searing seals in the juices.” - Bull****! No, it does not. This is the most popular rumor about searing that has been going around for ages. Tests have been conducted to show that searing in fact makes the meat to lose the juices a little more that the unseared meats.


                                                                                          


Busting Searing Myth #2


“Searing meat increases the nutritive value of the meat.” No, that is not true. The nutritional value of the value remains just about the same. Adding additional fats or oils might change the nutritional value of the meat but nothing otherwise.


                                                                                                   


Finally, use only the freshest meat and not the aged meats for searing.


 


For more articles on searing, click here.




Happy Searing!


 


Image Courtesy: flickr.com

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