Debunking the Sealing in the Juices Meat Myth - CHOW Tip

Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, thinks there is a pretty huge misconception about cooking/searing meat. He sets the record straight in this CHOW tip.

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[MmmCouchPotato]

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

[Chantzehao]

@bryant1316 Enjoy your leather.

[realsilver]

@pyro51090 If you cook your beef and let it rest, im willing to bet theres gonna be meat juice running on the plate, no mater how well you sear it. Unless of course you cook it untill desert dry. He's got a Science lecture about this here on youtube where its all explained. Its pretty long, but none the less interesting!

[Losermountain]

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

[G0dliek]

@Losermountain FIRST PAGE BRAH, FIRST PAGE!

[hugmeshootme]

Would probably go perfectly with some Doritos Consomme.

[Losermountain]

now to search for bryant1316's comment -_-

[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.

[Minastir1]

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

[pyro51090]

time is more important then temperture.

[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.

[pyro51090]

not to sure about this one