Who Cooks?

[tryfuhl]

Originally Posted by Mattyk

True, you want to sear the juices in. Unless you like eating shoe leather.

I have a friend who likes his steak well done. That's just criminal.

common myth actually

[FRPLG]

Originally Posted by tryfuhl

common myth actually

Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.

[12thMan]

Originally Posted by FRPLG

Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.

Hey throw me that mashed potatoe recipe, I might be cooking Salmon later this week.

I need more good tips.

[tryfuhl]

Originally Posted by FRPLG

Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.

Indeed, courtesy of the Maillard reaction. Geek #2 here