I don't mean to nit pick, but searing the meat does not actually seal in the juices. The only thing it really does is add flavor due to caramelization. In fact most cases cause it to lose more moisture and not retain it. This has been proven by multiple sources. Good series though. :)
@dabeasmac spot on friend. long been a fan of the maillard reaction. anyway, i however feel the need to nitpick (sorry); if sue claims to "seal in" the juices by searing, then she seems to be undoing any such efforts herself by piercing at the meat with the fork. :(
You want to look at the grain of the meat and sear the ends of the grain because that's where the juices drain out. Now you can brown the sides of the roast if you want to and have a piece of meat that's more cube like, but this particular roast would have been really tricky to sear the sides and it's really not necessary.
@miamiron probably because on that particular cut the sides were fatty. So it's better to let the fat melt in the oven giving the meat flavor than to burn it in hot oil.
Aluminum is very bad for your health if you cook on it.
1010juanita 6 months ago
What's the point of the foil?
CorneliusSneedley 8 months ago
Searing does not "seal in the juices". The only good searing does is to give the meat color which in turn gives it flavor. That's all.
BiggestOfDaddies 1 year ago 4
I don't mean to nit pick, but searing the meat does not actually seal in the juices. The only thing it really does is add flavor due to caramelization. In fact most cases cause it to lose more moisture and not retain it. This has been proven by multiple sources. Good series though. :)
dabeasmac 1 year ago
@dabeasmac spot on friend. long been a fan of the maillard reaction. anyway, i however feel the need to nitpick (sorry); if sue claims to "seal in" the juices by searing, then she seems to be undoing any such efforts herself by piercing at the meat with the fork. :(
therealbatman1990 1 year ago
You want to look at the grain of the meat and sear the ends of the grain because that's where the juices drain out. Now you can brown the sides of the roast if you want to and have a piece of meat that's more cube like, but this particular roast would have been really tricky to sear the sides and it's really not necessary.
SimplyCookingWithSue 2 years ago
Just curious why you browned the top and bottom of the roast but not the sides of the roast..
miamiron 2 years ago
@miamiron probably because on that particular cut the sides were fatty. So it's better to let the fat melt in the oven giving the meat flavor than to burn it in hot oil.
hammar324 2 months ago