Does searing meat seal in the juices?
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I enjoy lots of things and cooking is one of them, but although I’ve read many times that “searing meat locks in the moisture”, my eyes tell me differently.
When I sear meat I see juices stream out into the pan.
So pray tell me how does searing meat seal in the juices?
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Searing meat not only doesn’t seal in moisture, but actually causes it to lose moisture thereby making it somewhat dryer.
There is a major upside however which is known as the “Maillard reaction” that declares that the brown crust that is formed by the searing gives the meat a richer taste.
Searing, which is form of non-enzymatic browning similar to caramelization is considered my many chefs to be crucially important in the preparation and/or presentation of many types of food.
* The so called Maillard reaction is a chemical reaction that takes place between an amino acid and a reducing sugar, and it generally requires heat.
The transformation is named after the chemist Louis-Camille Maillard who first described it in the 1910s after attempting to reproduce biological protein synthesis.