GBM, I need your help... - by Mr.Duck
Renegen on 4/9/2006 at 14:03
Buy your own little piglet that way we can have this thread go on for a while.
Scots Taffer on 4/9/2006 at 23:51
:erg:
Gingerbread Man on 4/9/2006 at 23:59
what the fuck is going on
ercles on 5/9/2006 at 08:30
Quote Posted by Gingerbread Man
(edit)
And hey guess what searing meat does not, in any way, "lock the juices in
How come? I mean, the explanation I heard was that when you cook meat the proteins/tissue constricts (why you get oval shaped meat paddies in cheap hamburgers), so if this is done to this outside of the meat, wouldn't this hold juice?
Fingernail on 5/9/2006 at 09:13
I think he's saying that somehow people think it stops a transfer of juices/flavours from the outside to the inside of the meat - ie. searing creates an impermeable barrier.
Which just isn't true, you only have to squeeze a rare-done steak to notice that some blood seeps out.
