6.Take 6 Cooks Pierre Koffman
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Uploaded by 71chunky on Dec 5, 2008
6.Take 6 Cooks Pierre Koffman
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The idea that searing meat causes it to lock in it's juices is a belief that some old chef's adhere to. Today we know that we sear meat to add color and flavor, but not to retain the juices.
1 year ago 6
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That lamb dish looked incredible
2 years ago 6
All Comments (15)
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@souldude81 so did he get his 3 star
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is that gordons new kitchen?
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the lamb is what is called fillet of lamb the same as fillet of beef another words fillet steak
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@InnuendoXP Also, starting from a cold pan causes a progressive warming of the meat which equalizes the meat temperature. It bleeds because the internal temperature of the meat reaches the point of medium doneness near the same time the outside of the meat does. Hence there is no place for the moisture to go but out. Carry over cooking only works when the internal temperature of the meat is different then the surface temperature. Sear the meat then place it in a warm oven. It will bleed.
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@InnuendoXP The searing of meat does not drive the moisture towards the center, heat transfer during the cooking process does. If searing meat prevented moisture loss then why does a steak bleed before it reaches medium doneness? Heat transfer is what determines how much moisture remains between the protein coils not the Maillard reaction (searing).
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It locks the juices in in the sense that the muscle fibers retract driving the moisture towards the center of the meat (which is why resting meat is necessary). It doesn't stop dehydration from happening but it's less the gross moisture content and more where the moisture goes. As I'm sure you know, starting in a cold pan can cause the moisture to boil and leech out of the meat so in-effect searing does to some degree 'seal' the meat as the muscle contracts to form a natural barrier
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@gordon16663 I think it needed something else, a garnish of garlic or shallots or something... you know? It did look lovely, I just think it needed a littl something.
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I want to live in the 80s as an adult... looked fun.
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what part of the lamb is that? --i ordered some lamb loins from a meat company and they just dont look like that in the end. Koffmans almost look more like beef than lamb.
austinmk 1 year ago
@austinmk
Its called the Best End
71chunky 1 year ago