Loading…
26
The great 'searing doesn't seal in juices' debate is still happening in my kitchen
I had a new prep cook argue with me for 15 minutes yesterday, insisting a hard sear on a steak 'locks in' the moisture, a myth I thought we'd all moved past. Has anyone found a good, simple way to explain the Maillard reaction to someone who's convinced they're right?
3 comments
Log in to join the discussion
Log In3 Comments
the_wesley6mo ago
My chef told me to watch a steak shrink on the grill, that visual proof ended the debate for me.
8
emmah516mo ago
Saw the same thing happen with my burgers.
5
angela3786mo ago
Ugh, it's the worst, right?
4