Debunking the Sealing in the Juices Meat Myth - CHOW Tip

[hugmeshootme]

Would probably go perfectly with some Doritos Consomme.

[Losermountain]

now to search for bryant1316's comment -_-

[G0dliek]

@Losermountain FIRST PAGE BRAH, FIRST PAGE!

[Losermountain]

@G0dliek lol no, those are the responses dude...

[Minastir1]

So, meat cooked well done is drier than meat cooked medium, thank you for your insight mr pretentious prick.

[kiminokami]

@Minastir1 No, no, no. You are misunderstanding him. HE is arguing AGAINST the pretentious pricks who claim that searing does something magical to it.

[pyro51090]

time is more important then temperture. 

[pyro51090]

not to sure about this one

[pyro51090]

@pyro51090 if you cook meat at low temperatures actually loses more juice because its on the grill longer, and sealing definitely keeps the inside from drying out. When ever I don't seal my steaks they pool up with juice a lot more then when they are sealed.

[mbs306]

his earlobes are funny!

[MezSugamaddi]

show tit?

1

[TysonCooley]

My mom always used to prepare meat (including hamburgers) to a consistency she referred to as hockey-puck'd. So uh... I like 'em black on the outside and dry on the inside. P:

[tbcass]

I think he's probably right about this....but....just because he says it doesn't make it true. I'd like to see a controlled test to prove it.

[LittoBUbbo]

@tbcass Alton Brown did this a while ago. He baked one steadily in the oven, and seared one before putting in the oven. Seared one lost around 19% of it's original weight, and the bake done 13% I think. All I know is that the baked one was more plump looking and heavier than the sealed one. Although searing does give it good flavor, the searing does dry it out a bit.

[W0tanTheGod]

@LittoBUbbo

Do you really want to say, that you think, that a test only done once by a cook makes a solid fact? There are tons of factors, that could make the one steak leak a little more than the other...

[LittoBUbbo]

@W0tanTheGod Him being a cook is irrelevant to why the test came out the way it did. If the variables were all the same, same condition, same pan frying on, same heating temperature, and same weight to begin with, what "tons of other factors" would there be? The point of his experiment is that it does make the meat lose a tad bit more water than if you were to bake it all the way through, not saying that searing should be rid of completely since it offers great flavor to the meat.

[W0tanTheGod]

@LittoBUbbo Ask any scientist and he will tell you, that you cant conclude that one experiment makes a solid discovery.

The butcher has maybe cut the one with a knife a little more dull than the other- more damage= more fluids lost. Or the cut itself may tend to loose more liquid. As it may be cut from two different cows, it might make a difference- and so on.

Thats why you have to make series of tests to proof your findings(and then equal out the aberration)

[LittoBUbbo]

@W0tanTheGod you have a valid point. But I will trust Brown regardless.. it's only a tiny difference in percent lost, so it doesn't really matter. People will continue searing even if they believe it makes the meat lose more liquid, because the flavor is still valuable in searing.

[W0tanTheGod]

@LittoBUbbo If you cite AB, you may remember uhm- man food show if I recall correctly- where he states that the heat shouldnt be too high if you cook a burger-patty, it will deform and dry out the meat. I assume that the same applies to other meat, as you may have observed that everything deforms in a hot pan.

Oh, and congrats, someone giving in instead of accusing me or my mother is quiet rare on yt :D

[LittoBUbbo]

@W0tanTheGod I didn't give in, I just conceded but stuck with my argument. Why would I insult your mother, this was a debate/argument not a fight between five year olds. I'm sorry you had gone through that on youtube

[W0tanTheGod]

@LittoBUbbo

I didnt, but go and read the comments under a lot of videos, most likely if they have something to do with World of Warcraft etc.

It's pretty entertaining^^

[Makedonche]

How about you use GOAT BUTTER to seal in the juices.

[PariahOfTheKOHLM]

We debunked this in food science class years ago. Dryness seems to be a combination of cut (as in "cut of meat"), time+temp cooked, cooking medium (oil, butter, ETC) and whether a crust developed on the meat or not.

Time+temp, even on relatively low heat settings, effected dryness. Long cooking times dried meat out the most. Cut seemed to also be a major factor in dryness as well. Fresher meats with higher water and fat contents always seemed to stay juicier, regardless of handling.

[079004]

Please bring us more Harold McGee tips.

[xbraddo07]

....Simpsons did it.

[WildfireKitsune]

Good Eats did this already in an episode.

[orionpk]

too raw

[sweethazeleyesjp]

I'm sorry...I don't like pink meat...

[Fangen88]

k, and for someone who doesn't have a fancy thermometer like yours, how do I know when it's too hot?

[magnacore11]

This guy looks more like a doctor then anything...but that's cool ;)

[9700ghost]

Yeah, Searing doesn't actually lock juices in. But searing does produce a great flavor and texture. So who cares whether the myth is true or not. The meats tastes good when done this way over any other cry cooking method.

[pyro51090]

LIES

[iammufo]

ya i eat my steak well done, but am i hating the guy who made this? grow UP haters  MEAT thermos cost like 50 cents? whats the big deal?

[iammufo]

ya i eat my steak well done, but am i hating the guy who made this? grow haters

[iammufo]

this nice peson is giving us tips fux  the rest

snotty people lets get along so u dont like this and that. well sum do so bugg off

[IqaluitNU]

I LOVE CHOW TIPS.

[shafta99]

the red juice in raw red meat is not blood. Nearly all blood is removed from meat during slaughter, which is also why you don’t see blood in raw “white meat”; only an extremely small amount of blood remains within the muscle tissue when you get it from the store.So what is that red liquid you are seeing in red meat? Red meats, such as beef, are composed of quite a bit of water. This water, mixed with a protein called myoglobin, ends up comprising most of that red liquid.

[killer6468]

@bryant1316 Guys... Although I find bryant1316's comment a tab bit rude, I agree with you kinda, I like my meat crispy... I always say that I want my meat "cremated" but it comes back a bit red on the inside every time, I like a nice BBQ'd bit of blackened beef stake.

[jigsaw99]

overcooked that beautiful steak.

[drumONdrugs23]

huh, makes sense.

[Jarel8787]

Not all of us has a meat thermometer man >_>

[blade55440]

@Jarel8787 140 is the end of mid-rare, low end of medium (if you're loose with the definition). So just don't go past medium and you'll be fine.

[fullphaser]

Holy shit a CHOW video with facts and useful information? I'm in bizzaro land tonight

[MansoorDorp]

I garuntee half the fucks posting on this video would have attacked anyone who even hinted that sealing is a load of fucking horseshit,

But ohhhh no! Now that there's a video for it, I must OBEY!

[carefulcarpenter]

Mmmmmmm.... beef with couch potato~!

[MrTeknowist]

GREAT, now i have to find bryant1316 comment...

[koztowz]

You see that Chef John??? That is how steak be cooked.

[henrysinaga]

@koztowz Don't believe everything John said, I've seen lots of technical flaws in his videos.

[AnteroX1234]

just look at all that blood, medium well is the only good way

[stooge81]

this would be excellent topped with goat butter. which also happens to be a highly-effective personal lubricant.

[bryant1316]

Enjoy your wolf food, I'll continue to cook my meat until it's actually, you know, done.

[MmmCouchPotato]

@bryant1316 Calling someone a wolf sounds more like a compliment than an insult to me.

[PlatypusGuitar]

@MmmCouchPotato i fucking love your username :D

[VoidOnTuesday]

@MmmCouchPotato it depends on whether the person saying it is a sheep or a wolf themselves.

[Chantzehao]

@bryant1316 Enjoy your leather.

[HCNguyen86]

@bryant1316 Thanks man! Wolves are awesome animals.

[iouzip4]

@bryant1316 its a disgrace to cook (beef) any more than that.

[Cujucuyo]

@bryant1316

lol, might as well chew a shoe mate.

[logos2600]

@bryant1316 I'm with you. Bloody meat is disgusting. You have to cook to an internal temp of 145+ to kill pathogens, and no, organic or "farm" meats don't mean you don't have to worry about pathogens

[geurgeury]

@logos2600 lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololololololololo­lololololololololol You're kidding right? Nobody can be THAT stupid!

[logos2600]

@geurgeury what temp do you need then?

[KisaSohmaTheFinal]

@bryant1316

Yeah, continue eating your dog food.

[obliviousfafnir01]

@bryant1316 I am, in fact, a wolf, and I am offended by this comment.

[doggieGZ]

@bryant1316 you must love chewing on cotton

[test804]

too bloody for me

[18wheeler76]

also cutting into a steak immediatly after its done cooking is a way to let all the juicyness out.anyone every have a plate full of red mashed potatoes from all the juice that escaped when you cut your steak to early.well no need anymore,let it sit for 10 mins.

[radbcc]

@18wheeler76 Another myth. Where is data?  Have you checked the volumetric juices that come from a steak when it is immediately cut versus waiting ten minutes? Thought not...

[rauc6788]

@radbcc one word: Mythbusters. Check it out they have an episode where they do exactly that and prove that its a myth.

[radbcc]

@rauc6788 Thank you.

[rauc6788]

@radbcc Correction. It wasn't mythbusters, it was Alton Brown on Good eats. Sorry for the mix up.

[JohnWoo]

Fail. Alton Brown says the opposite regarding resting your meat. In the episode of Good Eats you were referring to, he busts the myth of "sealing in the juices" by cooking two pieces of meat and weighing them, and the one that was seared actually lost more juices. He didn't bust any "myths" about resting your meat.

Alton had always told people to rest their meat.

[9700ghost]

@JohnWoo That experiment was poorly thought out. Searing one piece and then baking both doesn't give you in indication of water loss. It's not taking into account fat content, which fat weighs quite a bit. There's no way to properly measure the fat to meat ratio between two cuts of meat that precisely for an experiment like that. The experiment is inconclusive.

[JohnWoo]

@9700ghost The methodology might not be precise and if you only do it once, the results will not be conclusive due to variables such as fat content, muscle structure, protein and fat ratio, etc. With that said, if you repeat the experiment 10, 20, or 100 times and the results come back the same, then you can come to the conclusion that while the methodology may not be precise, the results strongly indicate that the hypothesis that searing meat does not seal in the juices is correct. :)

[18wheeler76]

@radbcc have you had bloody mashed potatoes,i thought so.have fun arguing over dead cow,enjoy your life.

[Rturroo]

now this is helpful!

[OmgVegas]

Change that intro FFS

[brianLgrant]

Ohhhh.